Paul Bertolli's White Truffle Salad

1. 1

   Combine the lemon juice and olive oil in a small bowl and season it to taste with salt and pepper.

2. 2

   Have two large plates ready.

3. 3

   Remove any tough outer leaves of the fennel.

4. 4

   With a sharp knife, slice as thinly as possible enough of the heart to cover the bottom of the plates loosely.

5. 5

   Transfer the fennel to a bowl and dress with a little of the olive oil and lemon mixture.

6. 6

   Correct seasoning.

7. 7

   Scatter the fennel loosely over the plates.

8. 8

   Slice the mushrooms very thin, producing almost transparent cross-sections.

9. 9

   Strew the mushrooms over the fennel, covering the fennel with an airy layer of mushrooms.

10. 10

    With a hand-held cheese grater or knife blade, make shavings of Parmesan and put them on the other two layers in a similar fashion.

11. 11

    Drizzle the remaining olive oil and lemon mixture over and around everything on the plates.

12. 12

    With a cheese parer or truffle cutter, cut the truffle in very thin slices.

13. 13

    Grind a little black pepper over each plate and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.