| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Italian |
Salads |
6 |
Servings |
INGREDIENTS
| 1 |
|
Garlic clove |
| 1/4 |
t |
Coarse sea salt |
| 2 1/2 |
T |
Lemon juice |
| 2 |
|
Lemon peel strip, minced |
| 1/8 |
t |
Fennel seeds |
|
|
crushed under a spoon |
|
|
or in a mortar |
| 5 |
T |
Extra-virgin olive oil |
| 8 |
oz |
Mushrooms, large firm |
|
|
wiped clean |
|
|
Pepper |
| 1 |
|
Fennel bulb |
| 1 |
T |
Fennel greens, chopped |
| 1 |
T |
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. DEBORAH MADISON - PRODIGY GUEST
CHEFS COOKBOOK From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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