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
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
We think fast food is equivalent to pornography, nutritionally speaking. |
| Steve Elbert |
This Recipe for Fennel Mushroom & Parmesan Salad is one of thousands in the Recipes-to-go Cheese Cookbook.
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No man is lonely eating spaghetti; it requires so much attention. |
| Christopher Morley |
Edible, adj.: Good to eat, and wholesome to digest, as a worm to a toad, a toad to a snake, a snake to a pig, a pig to a man, and a man to a worm. |
| Ambrose Bierce |
This is a recipe for Fennel Mushroom & Parmesan Salad from the recipe cookbook of Recipes-to-go (Cheese)
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet. |
| Julia Child |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
Herb Tip |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
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. |
| Miss Piggy |
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