Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Fennel, Mushroom & Parmesan Salad

StarStarStarEmpty starEmpty star

Your rating

Recipe

 

Yield

6 servings

Prep

30 min

Cook

0 min

Ready

90 min
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 each garlic cloves
Camera
¼ teaspoon sea salt
coarse
Camera
2 ½ tablespoons lemon juice
Camera
2 each lemon zest
strips, minced
* Camera
teaspoon fennel seeds
crushed under a spoon
Camera
5 tablespoons olive oil, extra-virgin
Camera
8 ounces mushrooms
large, firm, wiped clean
Camera
1 x black pepper
* Camera
1 each fennel bulb
* Camera
1 tablespoon fennel fronds
chopped
* Camera
1 tablespoon italian parsley
chopped
Camera
1 x salt
* Camera
3 ounces Parmesan cheese
reggiano style, shaved
Camera

Ingredients

Amount Measure Ingredient Features
1 each garlic cloves
Camera
1.3 ml sea salt
coarse
Camera
38 ml lemon juice
Camera
2 each lemon zest
strips, minced
* Camera
0.6 ml fennel seeds
crushed under a spoon
Camera
75 ml olive oil, extra-virgin
Camera
231.2 ml/g mushrooms
large, firm, wiped clean
Camera
1 x black pepper
* Camera
1 each fennel bulb
* Camera
15 ml fennel fronds
chopped
* Camera
15 ml italian parsley
chopped
Camera
1 x salt
* Camera
86.7 ml/g Parmesan cheese
reggiano style, shaved
Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 12690% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 191mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 7%
Calcium 7% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe