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Fennel and Mushroom Salad
- Total Time
- 15 minutes
- Rating
- Notes
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Ingredients
Yield:2 servings
- 1lemon
- 2teaspoons olive oil
- 1fennel bulb, 5 to 6 ounces
- 4ounces white mushrooms
- Freshly ground black pepper
- ½ounce Parmigiano Reggiano
Preparation
- Step 1
Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
- Step 2
Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1½ cups. Stir into dressing.
- Step 3
Wash, trim and dry mushrooms. Slice thinly and add to dressing.
- Step 4
Season with freshly ground black pepper; arrange on two salad plates.
- Step 5
Thinly slice Parmigiano to make ¼ cup, and sprinkle on top of each salad.
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