Fennel, Mushroom and Parmesan Salad (Recipe)

Ingredients

2 small or 1 large very fresh fennel bulbs

Salt and freshly ground black pepper to taste

3-4 tbsp high quality extra virgin olive oil

6-8 very large button mushrooms, brush clean

1/2 lemon

60g (2 oz) good quality Parmesan cheese, at room temperature

Steps

1.  Remove any tough or bruised outer leaves from the fennel bulbs.  Cut away the feathery tops and root ends.  Wash the trimmed bulbs and slice as thinly as possible (a mandolin, at hardware stores or kitchen shops, is best for this job).  Layer the fennel over a platter.  Season with salt and fresh pepper and drizzle with 1 1/2 - 2 tablespoons of olive oil.

2.  Slice the mushrooms ar thinly as possible, or shave the mushrooms on the mandolin slicer, producing almost transparent cross sections.  Layer the mushrooms over the fennel.  Top with a little more salt and pepper, a good squeeze of lemon juice and the rest of the olive oil.

3.  With a cheese slicer (or vegetable peeler), grate the Parmesan into shavings.  Sprinkle the shavings on top of the fennel and mushrooms.  Lets stand to terminate a little before serving.

From: Low-Carbo Cooking