Fennel and Mushroom Salad

Name: Fennel and Mushroom Salad
Total time: 15 min
Yield: 2 servings
Cuisine: italian
Ingredients: 1 lemon; 2 teaspoons olive oil; 1 fennel bulb, 5 to 6 ounces; 4 ounces white mushrooms; Freshly ground black pepper; 1/2 ounce Parmigiano Reggiano

By Marian Burros

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:2 servings

1lemon
2teaspoons olive oil
1fennel bulb, 5 to 6 ounces
4ounces white mushrooms
Freshly ground black pepper
½ounce Parmigiano Reggiano

Ingredient Substitution Guide

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Preparation

Step 1
Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
Step 2
Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1½ cups. Stir into dressing.
Step 3
Wash, trim and dry mushrooms. Slice thinly and add to dressing.
Step 4
Season with freshly ground black pepper; arrange on two salad plates.
Step 5
Thinly slice Parmigiano to make ¼ cup, and sprinkle on top of each salad.