SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD
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
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.
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Yaffat Bhatti
[email protected]This salad is a great way to impress your friends and family.
Qasim Naeem
[email protected]This salad is a great way to get your kids to eat their vegetables.
Rj Rabby
[email protected]This salad is a great way to add some variety to your meals.
Victoria Amoateng
[email protected]I would recommend this salad to anyone who loves fennel and mushrooms.
Lan Le
[email protected]This salad is a great way to use up leftover fennel and mushrooms.
Yasmon Price
[email protected]This salad is perfect for a light lunch or dinner.
samantha rizek
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Abir Ahsan
[email protected]I love that this salad is so versatile. You can add or remove ingredients to suit your own taste.
Briana Brooks
[email protected]This salad is so refreshing and flavorful. It's the perfect side dish for a summer barbecue.
Artemisa Vaughn
[email protected]I'm not sure what went wrong, but my salad turned out really bland. I think I might have used too much vinegar in the dressing.
Ahtisham Afzal
[email protected]This salad is a great way to use up leftover roasted vegetables. I added some roasted broccoli and cauliflower and it was delicious.
Jonathan Kentersy
[email protected]I added some grilled chicken to this salad and it was amazing! It's a great way to add some extra protein and flavor.
Sujana Subedi
[email protected]This salad is so easy to make and it's so delicious. I love that I can throw it together in just a few minutes.
Sohana Aktar
[email protected]I'm not a big fan of fennel, but I really enjoyed this salad. The fennel was very mild and it didn't overpower the other flavors.
Limbu Kanxa
[email protected]This salad was a bit too oily for my taste. I would recommend using less olive oil in the dressing.
Kyle Fletchman
[email protected]I love the combination of fennel and mushrooms in this salad. They're both so flavorful and they work really well together.
Ni ivan
[email protected]This salad is a keeper! I've made it several times already and it's always a hit. It's so easy to make and it's always delicious.
Roshdy Mahmoud
[email protected]I followed the recipe exactly and it turned out great! The salad was light and refreshing, and the dressing was flavorful without being overpowering.
Terrence Rogers
[email protected]This shaved fennel, mushroom, and Parmesan salad was a delightful surprise! The combination of flavors and textures was incredible. The fennel and mushrooms were perfectly balanced, and the Parmesan added a nice salty touch.