Parmesan Salad With Fennel And Mushroom Recipes

Steps:

• Put the shallot and vinegar in a ramekin, and set aside to macerate.
• Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.

Steps:

• In a large bowl, toss the celery, mushrooms and Parmesan until well combined. Pour the lemon juice and oil over the salad and toss until well combined. Season with salt and pepper.

Steps:

• Trim the leaves and most of the stems from the fennel. Slice the bulbs very thin and put in a salad bowl.
• Rinse and dry the mushrooms and slice thin. Add to the salad bowl. Add the cheese and season with pepper.
• Beat the vinegar and oil together until well blended, pour over the salad and toss gently. Serve as a first course.

Steps:

• In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.
• Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices. Place the fennel in the lemon vinaigrette and toss.
• Tear the radicchio leaves into bite-size pieces and toss with the fennel. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.

Steps:

• Wash and trim fennel bulbs- cut away feathery tops and root end.
• Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
• Drizzle with 2 tbl of olive oil and season with salt and pepper.
• Shave mushrooms into paper thin slices and scatter over fennel.
• Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
• With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
• Serve immediately.