Ingredients
- 2 bulbs fresh fennel
- ¼ pound fresh mushrooms
- ¼ pound genuine parmagiano-reggiano, in slivers
- Freshly ground black pepper
- 2 tablespoons white wine vinegar
- 4 tablespoons fruity olive oil
6 servings
Preparation
- Trim the leaves and most of the stems from the fennel. Slice the bulbs very thin and put in a salad bowl.
- Rinse and dry the mushrooms and slice thin. Add to the salad bowl. Add the cheese and season with pepper.
- Beat the vinegar and oil together until well blended, pour over the salad and toss gently. Serve as a first course.
10 minutes
Dining and Cooking