Salad of shaved fennel, mushrooms and parmesan

Votes: 1

How to Make - Shaved Fennel, Mushroom, and Parmesan Salad

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Serving size: 1 of 4
Calories 152, total fat 11 G., saturated fats 3 G., proteins 7 G., carbohydrates 9 G., fiber 3 G., cholesterol 10 mg, sodium 337 mg, sugar 4 G.

A mixture of paper-thin shavings of fresh fennel and mushrooms in a lemon dressing topped with equally thin shavings of Parmesan cheese makes for a refreshing and elegant salad. You can shave the fennel root, mushrooms, and cheese a few hours before assembling the salad and refrigerate, undressed, until ready to serve. The dressing will soften the ingredients and lose their crispness.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Juice and zest of 1 lemon
2 tablespoons extra-virgin olive oil
90 g of brown champignons
2 small fennel roots with greens (about 1 kg)
60 gr. parmesan (piece)
Special equipment: mandoline vegetable slicer or sharp knife

Ingredient Substitution Suggestions

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Recipes with similar ingredients: lemon, champignon mushrooms, Crimini mushrooms, fennel bulb, Parmesan cheese

Cooking the dish according to the recipe:

In a small bowl, whisk together the lemon juice and olive oil with a fork. Using a sharp knife or a mandoline, slice the mushrooms very thinly. Place them in a serving bowl and toss with 2 teaspoons of the dressing.
Chop 2 tablespoons of fennel greens (set the rest aside for another use). Trim the tops and roots of the fennel and halve the bulbs; cut off most of the root end (leaving a little to hold the layers together). Using a sharp knife or a mandoline, slice the fennel into paper-thin slices and add to the mushrooms. Add the fennel greens and lemon zest, season with salt and pepper to taste. Toss the salad.