Parmesan Salad With Fennel And Mushroom Recipes

PARMESAN SALAD WITH FENNEL AND MUSHROOM

Steps:

• Trim the leaves and most of the stems from the fennel. Slice the bulbs very thin and put in a salad bowl.
• Rinse and dry the mushrooms and slice thin. Add to the salad bowl. Add the cheese and season with pepper.
• Beat the vinegar and oil together until well blended, pour over the salad and toss gently. Serve as a first course.

FENNEL AND MUSHROOM SALAD

Steps:

• Put the shallot and vinegar in a ramekin, and set aside to macerate.
• Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.

SHAVED FENNEL AND PARMESAN SALAD

Steps:

• In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.
• Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices. Place the fennel in the lemon vinaigrette and toss.
• Tear the radicchio leaves into bite-size pieces and toss with the fennel. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.

SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD

Steps:

• In a small bowl, whisk together the lemon juice, oil, garlic, peperoncini brine and 1 teaspoon salt. Set aside.
• Adjust the blade of your mandoline to slice 1/16 inch thick. One at a time, hold each fennel half by the base and slice against the grain as far as is safe; discard the base. Next, slice each mushroom cap on the mandoline and add to the bowl. Finally, slice the Parmesan on the mandoline, roughly crumbling any large slices, and add to the fennel-mushroom mixture.
• Add the peperoncini, salami and parsley, to the bowl, then toss. Drizzle with the dressing and toss again.

SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD

Steps:

• Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
• Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). 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). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
• Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.

RAW MUSHROOM SALAD WITH PARMESAN

Steps:

• Toss the mushrooms, fennel and parsley with seasonings and then add the oil and lemon juice and massage gently in with your hands.
• Serve the salad with parmesan sprinkled on top.

MEAN CHEF'S SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD

Steps:

• Wash and trim fennel bulbs- cut away feathery tops and root end.
• Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
• Drizzle with 2 tbl of olive oil and season with salt and pepper.
• Shave mushrooms into paper thin slices and scatter over fennel.
• Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
• With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
• Serve immediately.