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Fennel, Mushroom & Parmesan Salad

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Submitted by Maximus27

Raw fennel, mushroom, and shaved Parmesan salad with a garlic-lemon vinaigrette and crushed fennel seeds. Mushrooms marinate for an hour, then get layered with paper-thin fennel and Parmigiano-Reggiano.

YIELD

6 servings

PREP

30 min

COOK

0 min

READY

90 min

This is an Italian-style raw salad where every component stays crisp and uncooked, and the vinaigrette does all the flavor work. Garlic pounded with coarse sea salt in a mortar, mixed with lemon juice, lemon zest, crushed fennel seeds, and extra-virgin olive oil. Bright, sharp, and aromatic.

The mushrooms get dressed first and sit for a full hour under a damp towel. That marinating time softens them slightly and lets the lemon and pepper sink in. Meanwhile, the fennel bulb gets sliced paper-thin lengthwise with the pieces left attached at the base so each slice fans out on the plate.

Layering matters here. Mushrooms on the bottom, shaved Parmigiano-Reggiano in the middle, fennel on top, then a final drizzle of vinaigrette. Each forkful should get all three textures: silky mushroom, crunchy anise-scented fennel, and salty cheese.

Pro Tips

  • Use a mandoline to slice the fennel. Hand-cutting rarely gets thin enough for this salad to work.
  • Cover the dressed mushrooms with a damp towel or plastic directly on the surface to prevent browning while they marinate.
  • Pound the garlic with salt until it’s a paste, not just crushed. Big garlic chunks will overpower individual bites.

Variations

  • Add shaved celery for extra crunch and a green, herbal note.
  • Swap Parmesan for Pecorino Romano for a sharper, saltier cheese.
  • Toss in a handful of toasted pine nuts or walnuts for richness.

Ingredients

1 1
CLOVES EACH GARLIC
¼ 1.3
TEASPOON ML SEA SALT
coarse
2 ½ 38
TABLESPOONS ML LEMON JUICE
2 2
EACH EACH LEMON ZEST
strips, minced *
0.6
TEASPOON ML FENNEL SEED
crushed under a spoon
5 75
TABLESPOONS ML EXTRA-VIRGIN OLIVE OIL
8 231.2
OUNCES ML/G MUSHROOMS
large, firm, wiped clean
1
X BLACK PEPPER
to taste *
1 1
EACH EACH FENNEL BULB *
1 15
TABLESPOON ML FENNEL FROND
chopped *
1 15
TABLESPOON ML ITALIAN PARSLEY
chopped
1
X SALT
to taste *
3 86.7
OUNCES ML/G PARMESAN CHEESE
reggiano style, shaved

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 slice the mushrooms, carefully dress them with a few tablespoons of the vinaigrette, and season them with plenty of freshly ground black pepper.

Lay a damp kitchen towel or a piece of plastic wrap directly over them to keep them from browning, and set aside for 1 hour to marinate.

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 rest of the herbs to the mushrooms.

Layer the mushrooms, cheese and fennel on each plate and spoon the remaining vinaigrette over the top.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 31g (1.1 oz)
Amount per Serving
Calories 126 90% from fat
 % Daily Value *
Total Fat 13g 19%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 191mg 8%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 7%
Calcium 7% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Sugar-Free
 

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