Author Notes
I saw this on the Julia Child series where she cooked with various chefs. This is a Martha Stewart recipe that I make as my go-to side for potlucks. It is simple and elegant and always wows. —Annie stader
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Ingredients
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2
Fennel bulbs
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4
Very fresh large white mushrooms
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1/4 lb.
Parmagiano Reggiano cheese
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4 tablespoons
Good quality extra virgin Olive Oil
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1/2
Lemon juiced
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Kosher salt
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Fresh cracked black pepper
Directions
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Cut off green tops and slice bottom off of fennel bulbs. Slice very thin preferably with a mandolin. Place slices on plate. Drizzle with half of the lemon juice 1/3 of the oil. Season with salt and pepper.
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Lightly rinse mushrooms. Slice as thin as possible with a mandolin or very sharp knife. Dress as you did with the fennel.
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Slice the Parm with a vegetable peeler and cover mushrooms. Again drizzle with oil and lemon juice and season with salt and pepper.
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Keep the salad at room and serve within an hour.
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