MEAN CHEF'S SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD

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Mean Chef's Shaved Fennel, Mushroom and Parmesan Salad image

This recipe was posted by Mean Chef; I adopted it after he departed the site. Mean's comments: "Recipe from Alice Waters. A very tasty and striking salad - all white."

Provided by newspapergal

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 small fennel bulbs
3 large white mushrooms
1/2 lemon
parmigiano-reggiano cheese
4 tablespoons extra virgin olive oil
salt and pepper

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.

Nutrition Facts : Calories 158.5, Fat 13.8, SaturatedFat 1.9, Sodium 56.3, Carbohydrate 9.7, Fiber 4.1, Sugar 0.3, Protein 2

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