Shaved Fennel And Wild Mushroom Salad Recipes

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SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD



Shaved Fennel, Mushroom and Parmesan Salad image

This is an elegant take on an American favorite: the Italian deli salad. We dressed thinly sliced vegetables, cheese and salami with a lemony vinaigrette that...

Categories     Sides

Time 15m

Yield 4 Servings

Number Of Ingredients 10

1/3 cup lemon juice
1/3 cup extra-virgin olive oil
3 medium garlic cloves, minced
6 peperoncini, stemmed, seeded and sliced into thin rings, plus 1 tablespoon brine
Kosher salt
1 large fennel bulb, trimmed and halved
8 ounces white button mushrooms, stemmed
3-ounce chunk Parmesan cheese (without rind)
2 ounces thinly sliced salami, chopped
3/4 cup lightly packed flat-leaf parsley leaves, finely chopped

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.

FENNEL AND MUSHROOM SALAD



Fennel and Mushroom Salad image

Provided by Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 shallot, minced
2 tablespoons white wine vinegar
1 fennel bulb
8 ounces mushrooms, sliced
1 bunch fresh flat-leaf parsley, leaves picked
Handful chopped fresh chives
Olive oil
Kosher salt and freshly ground black pepper
Juice of 1 lemon
Parmesan curls

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, MUSHROOM AND PARMESAN SALAD



Shaved Fennel, Mushroom and Parmesan Salad image

A tangle of paper-thin raw fennel and cremini mushrooms tossed with olive oil, lemon and shaved Parmesan cheese makes a cool and elegant salad. You can prepare the fennel, mushrooms and cheese a few hours ahead of time and refrigerate, covered, but don't dress the salad until you are ready to serve it-it gets softer as it sits, and you want the vegetables to retain some bite.

Provided by Food Network Kitchen

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 6

1 lemon, finely zested and juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 ounces cremini mushrooms
2 small bulbs fennel with fronds (about 2 1/2 pounds)
One 2-ounce hunk Parmesan

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.

SHAVED FENNEL AND WILD MUSHROOM SALAD



Shaved Fennel And Wild Mushroom Salad image

Provided by Molly O'Neill

Categories     salads and dressings

Time 15m

Yield Six to eight servings

Number Of Ingredients 6

4 teaspoons lemon juice
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper to taste
4 very fresh fennel bulbs, tough outer layers removed
4 fresh chanterelle or white mushrooms, brushed clean
Parmesan Reggiano

Steps:

  • Combine the lemon juice and olive oil in a small bowl. (Preferably, this salad should be prepared right before serving.) Season to taste with salt and pepper. Set aside.
  • Using a mandoline or a sharp, thin-bladed knife, slice the fennel as thin as possible. Place in a bowl. Toss with 2 tablespoons of the lemon and olive oil mixture.
  • Scatter the fennel loosely over part of a serving platter. Using the mandoline or knife, slice the mushrooms in thin, almost transparent cross sections. Strew the mushrooms over the fennel pieces. Using a potato peeler or knife blade, make shavings of Parmesan. Scatter them over the mushrooms. Drizzle the remaining lemon and oil over the layers. Grind additional pepper over the top. Serve on a platter, leaving room for the vegetable salads below.

FENNEL AND MUSHROOM SALAD



Fennel and Mushroom Salad image

Provided by Marian Burros

Categories     dinner, easy, lunch, quick, weekday, salads and dressings, appetizer, main course, side dish

Time 15m

Yield 2 servings

Number Of Ingredients 6

1 lemon
2 teaspoons olive oil
1 fennel bulb, 5 to 6 ounces
4 ounces white mushrooms
Freshly ground black pepper
1/2 ounce Parmigiano Reggiano

Steps:

  • Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
  • Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1 1/2 cups. Stir into dressing.
  • Wash, trim and dry mushrooms. Slice thinly and add to dressing.
  • Season with freshly ground black pepper; arrange on two salad plates.
  • Thinly slice Parmigiano to make 1/4 cup, and sprinkle on top of each salad.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 5 grams, Carbohydrate 11 grams, Fat 7 grams, Fiber 4 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 142 milligrams, Sugar 5 grams

MUSHROOM AND FENNEL SALAD



Mushroom and Fennel Salad image

Provided by Marian Burros

Categories     salads and dressings

Time 10m

Yield 6 servings

Number Of Ingredients 8

1 pound tiny fresh mushrooms
1 cup fennel, cut in julienne strips
2 red bell peppers, cut in thin julienne strips
5 tablespoons olive oil
3 1/2 tablespoons red wine vinegar
1 clove garlic, minced
1 bay leaf, crushed
Freshly ground black pepper to taste

Steps:

  • Wash and remove stems from mushrooms. Combine with fennel and peppers in salad bowl.
  • Beat oil and vinegar with whisk. Beat in garlic, bay leaf and black pepper. Pour dressing over vegetables and mix gently.
  • The salad can be refrigerated for several hours. To serve, toss gently again.

Nutrition Facts : @context http, Calories 137, UnsaturatedFat 10 grams, Carbohydrate 6 grams, Fat 12 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 14 milligrams, Sugar 4 grams

MEAN CHEF'S SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD



Mean Chef's Shaved Fennel, Mushroom and Parmesan Salad image

This recipe was posted by Mean Chef; I adopted it after he departed the site. Mean's comments: "Recipe from Alice Waters. A very tasty and striking salad - all white."

Provided by newspapergal

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

2 small fennel bulbs
3 large white mushrooms
1/2 lemon
parmigiano-reggiano cheese
4 tablespoons extra virgin olive oil
salt and pepper

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.

Nutrition Facts : Calories 158.5, Fat 13.8, SaturatedFat 1.9, Sodium 56.3, Carbohydrate 9.7, Fiber 4.1, Sugar 0.3, Protein 2

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