Ingredients

  • 1 garlic clove, smashed to a paste with a little salt
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon grated lemon zest
  • Salt
  • pepper
  • 4 tablespoons olive oil
  • 3 fennel bulbs, trimmed
  • 4 ounces firm white mushrooms, wiped clean
  • 6 radishes
  • A chunk of Parmesan, for shaving
  • Parsley leaves, optional
  • Arugula leaves, optional
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      243 calories; 17 grams fat; 4 grams saturated fat; 11 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 6 grams dietary fiber; 8 grams sugars; 8 grams protein; 9 milligrams cholesterol; 296 milligrams sodium

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

4 servings

Preparation

  1. Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
  2. Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
  3. With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

20 minutes

Dining and Cooking