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Name: Fennel Mushroom and Parmesan Salad
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 6
Cuisine: American
Ingredients: 2 Lemon peel strip; minced; 1 Garlic; 1 Fennel bulb; Pepper; 5 tb Extra-Virgin Olive Oil; 1/4 ts Coarse sea salt; 2 1/2 tb Lemon juice; 1 tb Fennel greens, chopped; 1 tb Italian parsley, chopped; 8 oz Mushrooms, large, firm; 3 oz Parmesan Reggiano; shaved; Salt; 1/8 ts Fennel seeds

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INGREDIENTS

2 Lemon peel strip; minced
1 Garlic
1 Fennel bulb
Pepper
5 tb Extra-Virgin Olive Oil
1/4 ts Coarse sea salt
2 1/2 tb Lemon juice
1 tb Fennel greens, chopped
1 tb Italian parsley, chopped
8 oz Mushrooms, large, firm
3 oz Parmesan Reggiano; shaved
Salt
1/8 ts Fennel seeds

INSTRUCTIONS

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. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

NOTES

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Fennel Mushroom and Parmesan Salad

2 Lemon peel strip; minced
1 Garlic
1 Fennel bulb
 Pepper
5 tb Extra-Virgin Olive Oil
1/4 ts Coarse sea salt
2 1/2 tb Lemon juice
1 tb Fennel greens, chopped
1 tb Italian parsley, chopped
8 oz Mushrooms, large, firm
3 oz Parmesan Reggiano; shaved
 Salt
1/8 ts Fennel seeds

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.    DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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Nutrition

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Serving Size: 1 Serving (150g)
Recipe Makes: 6 Servings

Calories: 414
Calories from Fat: 406 (98%)

Amt Per Serving		% DV

	Total Fat 45.1g	60 %
	Saturated Fat 6.5g	32 %
	Monounsaturated Fat 21.6g
	Polyunsanturated Fat 14.9g
Cholesterol 0mg		0 %
Sodium 117.5mg		4 %
Potassium 182mg		5 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 2.9g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 414

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