| Other Recipes | Fennel, Parmesan and Mushroom Salad | Home |
|
|
|||||
|
3 fennel bulbs
6 oz white mushrooms
3 cups mixed greens
2 oz olive oil
2 oz lemon juice
2 oz flat-leaf parsley, finely chopped
2 oz Parmesan cheese, grated
fresh ground pepper
Remove bottoms from fennel bulbs, and cut into one-inch pieces. Remove stems
from mushrooms, and thinly slice caps.
Put mixed greens in bowl with oil and lemon juice and mix to coat thoroughly.
Plate lettuce, reserving remaining liquid. Put fennel, mushrooms and parsley in
bowl, coat with oil and lemon, and then spoon onto plates. Top with cheese and
ground pepper, and serve.
Serves 4.