MEAN CHEF'S SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
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
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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