Parmesan Salad With Fennel and Mushroom

Name: Parmesan Salad With Fennel and Mushroom
Yield: 6 servings
Ingredients: 2 bulbs fresh fennel; ¼ pound fresh mushrooms; ¼ pound genuine parmagiano-reggiano, in slivers; Freshly ground black pepper; 2 tablespoons white wine vinegar; 4 tablespoons fruity olive oil

By Florence Fabricant

Published November 24, 1984

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

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

or to save this recipe.
Subscriber benefit: Give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share this recipe
Print this recipe
Include recipe photo
or to print this recipe.

Ingredients

Yield:6 servings

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