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Mushroom and Shaved Fennel Salad with Greens and Balsamic VinegarReprinted with permission from Chefs & Company (Page Street Publishing Co., 2017).
Yield: 4 servings 8 ounces white mushrooms, stemmed, cleaned and thinly sliced 1 small fennel bulb coarse sea salt to taste freshly cracked black pepper to taste 2 cups arugula or other greens 1/2 cup extra virgin olive oil, divided 2 tablespoons fresh lemon juice, divided 2 ounces Parmigiano-Reggiano cheese, grated aged balsamic vinegar for drizzling Distribute mushroom slices over 4 dinner plates. Set aside. Remove green stalks from fennel. Trim bulb. On a mandoline or with a sharp knife, shave or slice fennel bulb as thinly as possible. Divide shaved fennel over sliced mushrooms. Season each with salt and pepper. Top with a small cluster of arugula. Sprinkle each serving with 2 tablespoons olive oil and about 1 1/2 teaspoons lemon juice, and garnish with cheese. Drizzle a few drops of balsamic vinegar over each serving. |