FENNEL AND MUSHROOM SALAD

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FENNEL AND MUSHROOM SALAD image

Categories     Salad

Yield 6 servings

Number Of Ingredients 10

•1 shallot, minced
•2 tablespoons white wine vinegar
•1 fennel bulb
•1/2 pound mushrooms, sliced
•a large bouquet of parsley leaves
•handful of chopped fresh chives
•Olive oil
•1 pinch Salt and pepper
•Lemon juice, to taste
•Parmesan curls

Steps:

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

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