Parmesan Salad With Fennel and Mushroom

Name: Parmesan Salad With Fennel and Mushroom
Total time: 10 min
Yield: 6 servings
Ingredients: 2 bulbs fresh fennel; 1/4 pound fresh mushrooms; 1/4 pound genuine parmagiano-reggiano, in slivers; Freshly ground black pepper; 2 tablespoons white wine vinegar; 4 tablespoons fruity olive oil

By Florence Fabricant

Total Time: 10 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; PARMESAN CHEESE HAS MANY USES BUT SEEK THE REAL THING

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Ingredients

Yield:6 servings

2bulbs fresh fennel
¼pound fresh mushrooms
¼pound genuine parmagiano-reggiano, in slivers
Freshly ground black pepper
2tablespoons white wine vinegar
4tablespoons fruity olive oil

Ingredient Substitution Guide

Preparation

Step 1
Trim the leaves and most of the stems from the fennel. Slice the bulbs very thin and put in a salad bowl.
Step 2
Rinse and dry the mushrooms and slice thin. Add to the salad bowl. Add the cheese and season with pepper.
Step 3
Beat the vinegar and oil together until well blended, pour over the salad and toss gently. Serve as a first course.