Fennel, Mushroom And Parmesan Salad

Recipe Ingredients

1		Garlic clove
1/4 teaspoon	1.3ml	Coarse sea salt
2 1/2 tablespoons	37ml	Lemon juice
2		Lemon peel strip - minced
1/8 teaspoon	0.6ml	Fennel seeds - crushed under a spoon
		OR in a mortar
5 tablespoons	75ml	Extra-virgin olive oil
8 oz	227g	Mushrooms - large, firm
		Wiped clean
		Pepper
1		Fennel bulb
1 tablespoon	15ml	Fennel greens - chopped
1 tablespoon	15ml	Italian parsley - chopped
		Salt
3 oz	85g	Parmesan reggiano - shaved
		Into paper-thin slices

Recipe Instructions

POUND THE GARLIC and the salt in a mortar until completely smooth. Stir in the lemon juice, lemon peel, fennel seeds and olive oil to make a tart, lemony vinaigrette.

Thinly slice the mushrooms, carefully dress them with a few tablespoons of the vinaigrette, and season them with plenty of freshly ground black pepper. Lay a damp kitchen towel or a piece of plastic wrap directly over them to keep them from browning, and set aside for 1 hour to marinate.

Trim the fennel bulb and cut it into quarters. Remove most of the core; then slice it lengthwise, very thinly, leaving the pieces joined together. Dress it with most of the remaining vinaigrette and half the herbs, and season with salt and pepper.

Add the rest of the herbs to the mushrooms. Layer the mushrooms, cheese and fennel on each plate and spoon the remaining vinaigrette over the top.

Source:
David Wood "The David Wood Food Book"

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