Mean Chef'S Shaved Fennel, Mushroom And Parmesan Salad

1. 1

   Wash and trim fennel bulbs- cut away feathery tops and root end.

2. 2

   Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.

3. 3

   Drizzle with 2 tbl of olive oil and season with salt and pepper.

4. 4

   Shave mushrooms into paper thin slices and scatter over fennel.

5. 5

   Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.

6. 6

   With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.

7. 7

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.