| 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.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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