Shaved Fennel, Mushroom and Parmesan Salad

1. 1

   Special equipment: a mandoline or a sharp knife

2. 2

   Use a fork to whisk the lemon juice and olive oil in a small bowl.

3. 3

   Using a mandoline or sharp knife, slice the mushrooms very thin.

4. 4

   Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.

5. 5

   Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use).

6. 6

   Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact).

7. 7

   Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms.

8. 8

   Add the fennel fronds and the lemon zest; season with salt and pepper.

9. 9

   Toss to combine.

10. 10

    Shave the Parmesan over the salad using a vegetable peeler.

11. 11

    Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.