Mushroom Carpaccio

1. 1

   Cut off green tops and slice bottom off of fennel bulbs. Slice very thin preferably with a mandolin. Place slices on plate. Drizzle with half of the lemon juice 1/3 of the oil. Season with salt and pepper.

2. 2

   Lightly rinse mushrooms. Slice as thin as possible with a mandolin or very sharp knife. Dress as you did with the fennel.

3. 3

   Slice the Parm with a vegetable peeler and cover mushrooms. Again drizzle with oil and lemon juice and season with salt and pepper.

4. 4

   Keep the salad at room and serve within an hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.