Imagine a salad so delicate, so exquisitely balanced, that it transports you straight to the sun-drenched countryside of Italy with just one bite. This Mushroom, Fennel, and Parmesan Salad is not just a dish—it's a culinary experience that marries earthy mushrooms, crisp fennel, and rich Parmesan in a dance of flavors that will leave you craving more. Perfect for sophisticated dinner parties or a quick, elegant lunch, this recipe proves that sometimes, the most extraordinary dishes are crafted from the simplest ingredients.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 cups mushrooms, thinly sliced
- 1 cup fennel, thinly sliced
- 1/2 cup Parmesan cheese, shaved
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
Instructions
- Carefully clean the mushrooms using a soft brush or damp paper towel to remove any dirt, avoiding washing them directly to prevent water absorption.
- Using a sharp mandoline or very sharp knife, thinly slice the mushrooms into delicate, translucent pieces approximately 1/8 inch thick.
- Trim the fennel bulb by removing the tough outer layer and cutting off the stalks, keeping the white bulb portion for slicing.
- Slice the fennel bulb as thinly as possible, creating delicate, almost transparent pieces that will provide a crisp texture to the salad.
- In a small bowl, whisk together the olive oil and white wine vinegar to create a light vinaigrette, seasoning with salt and freshly ground black pepper to taste.
- In a large salad bowl, gently combine the sliced mushrooms and fennel, ensuring they are evenly distributed.
- Drizzle the prepared vinaigrette over the mushrooms and fennel, tossing carefully to coat all ingredients without bruising them.
- Using a vegetable peeler, shave the Parmesan cheese into delicate, thin strips over the salad.
- Allow the salad to rest for 5 minutes to let the flavors meld together, then serve immediately at room temperature.
Tips
- Mushroom Mastery: Always clean mushrooms gently with a soft brush or damp paper towel. Never soak them, as they're like sponges and will lose their delicate texture.
- Slicing Technique: Use a sharp mandoline or an extremely sharp knife to create paper-thin slices of mushrooms and fennel. Uniformity is key to an elegant presentation.
- Fennel Freshness: Choose a fennel bulb that feels heavy and firm, with bright white flesh and minimal blemishes. The fresher the fennel, the more crisp and flavorful your salad will be.
- Vinaigrette Wisdom: Whisk your olive oil and white wine vinegar thoroughly to create a perfectly emulsified dressing that coats every ingredient evenly.
- Cheese Shaving Trick: Use a vegetable peeler to create delicate Parmesan shavings. Room temperature cheese yields the best, most delicate results.
- Timing is Everything: Let the salad rest for 5 minutes after dressing to allow flavors to meld, but serve immediately to maintain the crisp texture of the vegetables.
Nutrition Facts
Calories: 130kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 15mg
