Fresh Porcini Salad With Fennel Arugula And Shaved Parmigiano Reggiano Recipes

SHAVED FENNEL AND ARUGULA SALAD

Steps:

• Whisk first 3 ingredients in small bowl to blend. Gradually whisk in oil. Season dressing to taste with sea salt and pepper.
• Toss arugula, fennel, and olives in large bowl with dressing. Sprinkle cheese over.

FRESH PORCINI SALAD WITH FENNEL, ARUGULA AND SHAVED PARMIGIANO-REGGIANO

Steps:

• Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside.
• Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves.
• Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired.

ARUGULA SALAD WITH SHAVED PARMESAN, LEMON & OLIVE OIL

Steps:

• In a large salad bowl, combine the lemon juice, extra virgin olive oil, salt, and pepper. Place the arugula in the bowl and toss with the dressing.
• Run a vegetable peeler along one of the flat sides of the Parmigiano Reggiano to create about ½ cup cheese shavings (you can also use the slicing blade of a box grater or a cheese planer). Toss the cheese shavings with the salad and serve immediately.

ARUGULA AND FENNEL SALAD

Steps:

• Trim the fennel bulb and reserve the fronds. Cut the bulb in half and remove the tough inner core. Using a sharp knife or a mandolin cut the fennel into very thin slices and put them into a large bowl. Cut the onion into very thin slices and add them to the bowl. Add the arugula to the bowl and give it a good toss. Pour in the olive oil and lemon juice, season it with salt and pepper, and toss it again to coat all the ingredients; put the salad onto a large platter. Using a vegetable peeler, shave thin pieces of the Parmigiano-Reggiano and scatter them over the salad. Garnish with the reserved fennel fronds.