Fennel, Mushroom and Parmesan Salad Recipe

Name: Fennel, Mushroom and Parmesan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 each garlic cloves; 1/4 teaspoon sea salt coarse; 2 1/2 tablespoons lemon juice; 2 each lemon zest strips, minced; ⅛ teaspoon fennel seeds crushed under a spoon; 5 tablespoons olive oil, extra-virgin; 8 ounces mushrooms large, firm, wiped clean; 1 x black pepper; 1 each fennel bulb; 1 tablespoon fennel fronds chopped; 1 tablespoon italian parsley chopped; 1 x salt; 3 ounces parmesan, parmigiano-reggiano cheese, grated reggiano style, shaved

Servings: persons

1 each garlic cloves
1/4 teaspoon sea salt coarse
2 1/2 tablespoons lemon juice
2 each lemon zest strips, minced
⅛ teaspoon fennel seeds crushed under a spoon
5 tablespoons olive oil, extra-virgin
8 ounces mushrooms large, firm, wiped clean
1 x black pepper
1 each fennel bulb
1 tablespoon fennel fronds chopped
1 tablespoon italian parsley chopped
1 x salt
3 ounces parmesan, parmigiano-reggiano cheese, grated reggiano style, shaved

1
Pound the garlic and the salt in a mortar until completely smooth.
2
Stir in the lemon juice, lemon peel, fennel seeds and olive oil to make a tart, lemony vinaigrette.
3
Thinly slice the mushrooms, carefully dress them with a few tablespoons of the vinaigrette, and season them with plenty of freshly ground black pepper.
4
Lay a damp kitchen towel or a piece of plastic wrap directly over them to keep them from browning, and set aside for 1 hour to marinate.
5
Trim the fennel bulb and cut it into quarters.
6
Remove most of the core; then slice it lengthwise, very thinly, leaving the pieces joined together.
7
Dress it with most of the remaining vinaigrette and half the herbs, and season with salt and pepper.
8
Add the rest of the herbs to the mushrooms.
9
Layer the mushrooms, cheese and fennel on each plate and spoon the remaining vinaigrette over the top.

333

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 each garlic cloves, 1/4 teaspoon sea salt coarse, 2 1/2 tablespoons lemon juice, 2 each lemon zest strips, minced, and more.

Yes, Fennel, Mushroom and Parmesan Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Fennel, Mushroom and Parmesan Salad

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