FRESH PORCINI SALAD WITH FENNEL, ARUGULA AND SHAVED PARMIGIANO-REGGIANO
Provided by Food Network
Time 10m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside.
- Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves.
- Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired.
FENNEL AND PARMIGIANO
Provided by Marian Burros
Categories dinner, easy, quick, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Wash the fennel bulb and remove leaves and top; slice off bottom of bulb. Slice bulb thinly and cut into julienne strips.
- Remove very thin slices from wedge of cheese with slicer. Crumble; add to fennel in serving bowl.
- Sprinkle oil and lemon juice over fennel and cheese and stir to mix well.
- Season with pepper.
FENNEL WITH PARMIGIANO AND LEMON
This refreshing fennel recipe, courtesy of Michael Tucker, is a delicious side dish that everyone will enjoy.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Place all in ingredients in a large bowl; toss to combine. Let stand at least 1 hour before serving.
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