Fennel, Mushroom and Parmesan Salad
1 Garlic clove 1/4 ts Coarse sea salt 2 1/2 tb Lemon juice 2 Lemon peel strip; minced 1/8 ts Fennel seeds - crushed under a spoon - or in a mortar 5 tb Extra-virgin olive oil 8 oz ...
Ingredients
- 1garlic clove
- 1/4tsp coarse sea salt
- 21/2 tb lemon juice
- 2lemon peel strip; minced
- 1/8tsp fennel seeds
- 8ozmushrooms, large, firm
- 1tbsp fennel greens, chopped
- 1tbsp italian parsley, chopped
Directions
- 1
1 Garlic clove 1/4 ts Coarse sea salt 2 1/2 tb Lemon juice 2 Lemon peel strip
- 2
minced 1/8 ts Fennel seeds - crushed under a spoon - or in a mortar 5 tb Extra-virgin olive oil 8 oz Mushrooms, large, firm - wiped clean Pe
- 3
shaved - into paper-thin slices POUND THE GARLIC and the salt in a mortar until completely smooth
- 4
Stir in the lemon juice, lemon peel, fennel seeds and olive oil to make a tart, lemony vinaigrette
- 5
Thinly slice the mushrooms, carefully dress them with a few tablespoons of the vinaigrette, and season them with plenty of freshly ground bl
- 6
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
- 7
Trim the fennel bulb and cut it into quarters
- 8
Remove most of the core