FRESH PORCINI SALAD WITH FENNEL, ARUGULA AND SHAVED PARMIGIANO-REGGIANO

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Fresh Porcini Salad with Fennel, Arugula and Shaved Parmigiano-Reggiano image

Provided by Food Network

Time 10m

Yield 4 servings.

Number Of Ingredients 8

2-ounce piece of Parmigiano-Reggiano
1 1/4 cups thinly sliced fresh fennel
1/2 pound fresh porcini mushrooms, stems removed and the mushrooms thinly sliced
1/4 cup extra-virgin olive oil
1 tablespoon fresh lemon juice, or more to taste
Salt and pepper to taste
Bunch of arugula, stems discarded, leaves washed and spun dry
A few drops white truffle oil (optional)

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.

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