PARMESAN SALAD WITH FENNEL AND MUSHROOM

facebook share image   twitter share image   pinterest share image   E-Mail share image



Parmesan Salad With Fennel and Mushroom image

Provided by Florence Fabricant

Categories     easy, quick, salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 6

2 bulbs fresh fennel
1/4 pound fresh mushrooms
1/4 pound genuine parmagiano-reggiano, in slivers
Freshly ground black pepper
2 tablespoons white wine vinegar
4 tablespoons fruity olive oil

Steps:

  • Trim the leaves and most of the stems from the fennel. Slice the bulbs very thin and put in a salad bowl.
  • Rinse and dry the mushrooms and slice thin. Add to the salad bowl. Add the cheese and season with pepper.
  • Beat the vinegar and oil together until well blended, pour over the salad and toss gently. Serve as a first course.

There are no comments yet!