1 garlic clove
1/4 tsp coarse sea salt
2 1/2 tbsp lemon juice
2 lemon peel strip, minced
1/8 tsp fennel seeds crushed under a spoon, or in a mortar
5 tbsp extra-virgin olive oil
8 oz mushrooms, large, firm wiped clean
1 pepper
1 fennel bulb
1 tbsp fennel greens, chopped
1 tbsp italian parsley, chopped
1 salt
3 oz parmesan reggiano, shaved into paper-thin s
A Recipe for
Fennel Mushroom & Parmesan Salad
It is not necessary to advertise food to hungry people, fuel to cold people, or houses to the homeless. |
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Mothers, food, love, and career, the four major guilt groups. |
| Cathy Guisewite |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
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This Recipe for Fennel Mushroom & Parmesan Salad is one of thousands in the Recipes-to-go Cheese Cookbook.
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Food Tip |
This is a recipe for Fennel Mushroom & Parmesan Salad from the recipe cookbook of Recipes-to-go (Cheese)
Health food makes me sick. |
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“This root [the potato], no matter how much you prepare it, is tasteless and floury. It cannot pass for an agreeable food, but it supplies a food sufficiently abundant and sufficiently healthy for men who ask only to sustain themselves. The potato is criticised with reason for being windy, but what matters windiness for the vigorous organisims of peasants and labourers?” |
| Denis Diderot (1713-1784) L'Encyclopedie (1751-1772) |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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Man is the only animal that can remain on friendly terms with the victims he intends to eat until he eats them. |
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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.
Serves: 6
Fennel Mushroom & Parmesan Salad Recipe brought to you by Recipes To-Go