Living in Italy, many years ago, I acquired a taste for fennel. I love to eat it raw, simply sliced and dipped in olive oil with a bit of salt. Any recipe which incorporates fennel always peaks my interest.
This recipe was demonstrated on a Julia Childs segment featuring guest chef Alice Waters of the famous California Chez Panisse restaurant. Alice and Julia worked on the salad together, and as soon as I saw thinly sliced fennel as the main ingredient, I knew I would have to try it.
This salad has now become one of my favorite lunch time salads. It is super easy to make and is very quick to put together. In my opinion this salad is one of those perfect accompaniments to any fish dish you are preparing.
The ingredients seem minimal, but once shaved on a mandolin it fills a large platter. The combination of flavors is so complimentary, I hope you will give it a try!
As Always,
ENJOY!
INGREDIENTS
1 large fennel bulb
6-8 white mushrooms
block of parmigiano-reggiano
juice of 1/2 lemon
extra virgin olive oil
sea salt
Rinse the fennel bulb. Pat dry. trim of tops and bottom, then cut in half. Over a large platter and using a mandolin, shave half of the fennel bulb. Then shave 3-4 clean, tight white mushroom. Drizzle a bit of olive oil over these vegetables. Squeeze some lemon juice and sprinkle with a dash of sea salt.
Repeat. Layering the other half of the fennel, shaved, then the mushrooms, shaved. Again drizzle with olive oil, a squeeze of lemon juice, and a dash of sea salt. Finish the salad by shaving off the cheese block (a vegetable peeler can be used) some nice large curls of parmigiano-reggiano cheese over the top of the salad. Serves 4
Recipe courtesy of Alice Waters
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