Paul Bertolli's White Truffle Salad

Ingredients

• 1 teaspoon lemon juice
• 1 ½ tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• 1 very fresh bulb Florence fennel
• 1 fresh porcini mushroom (about 3 ounces), brushed clean
• Parmesan cheese
• 1 white truffle (about 1 ounce), brushed clean

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    176 calories; 10 grams fat; 1 gram saturated fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 13 grams dietary fiber; 5 grams sugars; 3 grams protein; 0 milligrams cholesterol; 68 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Combine the lemon juice and olive oil in a small bowl and season it to taste with salt and pepper.
2. Have two large plates ready. Remove any tough outer leaves of the fennel. With a sharp knife, slice as thinly as possible enough of the heart to cover the bottom of the plates loosely. Transfer the fennel to a bowl and dress with a little of the olive oil and lemon mixture. Correct seasoning. Scatter the fennel loosely over the plates.
3. Slice the mushrooms very thin, producing almost transparent cross-sections. Strew the mushrooms over the fennel, covering the fennel with an airy layer of mushrooms. With a hand-held cheese grater or knife blade, make shavings of Parmesan and put them on the other two layers in a similar fashion.
4. Drizzle the remaining olive oil and lemon mixture over and around everything on the plates. With a cheese parer or truffle cutter, cut the truffle in very thin slices. Grind a little black pepper over each plate and serve.

10 minutes