Name: Fennel, Mushroom and Parmesan Salad
Ingredients: 1 Garlic clove; 1/4 ts Coarse sea salt; 2 1/2 tb Lemon juice; 2 Lemon peel strip; minced; 1/8 ts Fennel seeds crushed under a spoon or in a mortar; 5 tb Extra-virgin olive oil; 8 oz Mushrooms, large, firm wiped clean; Pepper; 1 Fennel bulb; 1 tb Fennel greens, chopped; 1 tb Italian parsley, chopped; Salt; 3 oz Parmesan Reggiano; shaved into paper-thin slices

The name of Jesus is not a magic incantation that causes demons to flee from before us. The seven sons of Sceva are an example of what can happen when people presume an authority they have not been given (Acts 19:13–16). Even Michael the archangel did not rebuke Satan in his own power but said, “The Lord rebuke you!” (Jude 1:9). When we start talking to the devil, we run the risk of being led astray as Eve was (Genesis 3:1–7). Our focus should be on God, not demons; we speak to Him, not them.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Italian	Salads	6	Servings

INGREDIENTS

1		Garlic clove
1/4	ts	Coarse sea salt
2 1/2	tb	Lemon juice
2		Lemon peel strip; minced
1/8	ts	Fennel seeds crushed under a spoon or in a mortar
5	tb	Extra-virgin olive oil
8	oz	Mushrooms, large, firm wiped clean
		Pepper
1		Fennel bulb
1	tb	Fennel greens, chopped
1	tb	Italian parsley, chopped
		Salt
3	oz	Parmesan Reggiano; shaved into paper-thin slices

INSTRUCTIONS

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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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