Fennel, Mushroom And Parmesan Salad Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
1: Garlic clove,
1/4 tsp: Coarse sea salt,
2 1/2 tbsp: Lemon juice,
2: Lemon peel strip, minced
1/8 tsp: Fennel seeds, crushed
Under a spoo,
Or,
5 tbsp: Extra-virgin olive oil,
8 ounce: Mushrooms, large, firm
Wiped clean,
Pepper,
1: Fennel bulb,
1 tbsp: Fennel greens, chopped
1 tbsp: Italian parsley, chopped
Salt,
3 ounce: Parmesan Reggiano, shaved
Into paper-thin slices,
In a mortar,
Directions:
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 slicethe mushrooms, carefully
dress them with a few tablespoons of the vinaigrett 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
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp
Stir in the lemon juice, lemon peel, fennel seeds and olive oil to
make a tart, lemony vinaigrette. Thinly slicethe mushrooms, carefully
dress them with a few tablespoons of the vinaigrett 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
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
Recipe By :
Source from luhu.jp