Mushrooms And Fennel With Parmesan Crisps
This delightful recipe combines the delicate flavors of fresh fennel and mushrooms tossed in a zesty lemon dressing, served atop a bed of tender lettuce leaves. Completing the dish is a finishing touch of crispy, golden Parmesan crisps that add a savory crunch to every bite. Perfect for a light and refreshing meal, this dish is sure to impress your taste buds with its vibrant colors and vibrant flavors. Enjoy this salad as a delicious starter or as a satisfying main course that is both elegant and easy to prepare!
— Constant Cookbook
Ingredients
- 2-oz. block Parmigiano-Reggiano cheese
- 1 1/2 small to medium fennel bulbs
- 1/2 lb. firm fresh white button or cremini
- mushrooms, brushed clean
- 3 Tbs. fresh lemon juice
- 3 Tbs. extra-virgin olive oil
- 1/2 tsp. salt
- 1 tsp. freshly ground pepper
- 4 Tbs. chopped fresh flat-leaf parsley
- 4 cups mixed young, tender lettuce leaves
Instructions
- Preheat a broiler. Line a baking sheet with parchment paper.
- Using a mandoline or sharp knife, slice the cheese very thinly. Arrange the cheese slices in a single layer on the prepared baking sheet. Place under the broiler about 6 inches from the heat source. Broil until the cheese slices become crisp and lightly golden, like potato chips, 6 to 8 minutes. They should no longer be pliable and should lift easily from the baking sheet. Set aside.
- Trim away the stalks and the stem ends of the fennel, as well as any brown spots. Using a mandoline or sharp knife, cut the fennel lengthwise into very thin slices. Cut the mushrooms lengthwise into very thin slices.
- Put the fennel and mushrooms in a bowl. Add the lemon juice, olive oil, salt, pepper and 3 Tbs. of the parsley and stir to coat well.
- Line a serving platter with the lettuce leaves. Spoon the fennel mixture on top of the lettuce, sprinkle with the remaining 1 Tbs. parsley and surround with the Parmesan crisps. Serve immediately.
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