Provided by Marian Burros
Categories dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish
Time 15m
Yield 2 servings
Number Of Ingredients 6
Steps:
- Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
- Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1 1/2 cups. Stir into dressing.
- Wash, trim and dry mushrooms. Slice thinly and add to dressing.
- Season with freshly ground black pepper; arrange on two salad plates.
- Thinly slice Parmigiano to make 1/4 cup, and sprinkle on top of each salad.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 5 grams
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