Fennel, Mushroom and Parmesan Salad

90 minutes Prep: 30 minutes Cook: 0 minutes

126 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

1	each	garlic clove
1/4	teaspoon	sea salt	coarse
2 1/2	tablespoons	lemon juice
2	each	lemon zest	strips, minced
1/8	teaspoon	fennel seeds	crushed under a spoon
5	tablespoons	olive oil, extra-virgin
8	ounces	mushrooms	large, firm, wiped clean
1	x	black pepper
1	each	fennel bulb
1	tablespoon	fennel leaves	chopped
1	tablespoon	italian parsley	chopped
1	x	salt
3	ounces	parmesan, parmigiano-reggiano cheese, grated	reggiano style, shaved

Directions

Pound the garlic and the salt in a mortar until completely smooth.

Stir in the lemon juice, lemon peel, fennel seeds and olive oil to make a tart, lemony vinaigrette.

Thinly slice the mushrooms, carefully dress them with a few tablespoons of the vinaigrette, and season them with plenty of freshly ground black pepper.

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.

Trim the fennel bulb and cut it into quarters. Remove most of the core; then slice it lengthwise, very thinly, leaving the pieces joined together.

Dress it with most of the remaining vinaigrette and half the herbs, and season with salt and pepper.

Add the rest of the herbs to the mushrooms.

Layer the mushrooms, cheese and fennel on each plate and spoon the remaining vinaigrette over the top.

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Categories this recipe belongs to

Cheese
Salad

Nutrition Facts

Serving Size 31g

Amount per Serving

Calories 126 90% of calories from fat

	% Daily Value*
Total Fat 13.0g	19%
Saturated Fat 3.0g	13%
Trans Fat 0.0g
Cholesterol 5mg	2%
Sodium 191mg	8%
Total Carbohydrate 2.0g	1%
Dietary Fiber 0.0g	1%
Sugars 0.0g
Protein 3.0g	5%

Vitamin A	1%		Vitamin C	7%
Calcium	7%		Iron	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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