Mushroom and Shaved Fennel Salad with Greens and Balsamic Vinegar
Reprinted 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.