Shaved Fennel, Mushroom and Parmesan Salad
1 lemon, finely zested and juiced
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 ounces cremini mushrooms (or local mushrooms found at your farmer's market)
2 small bulbs fennel with fronds (about 2 1/2 pounds)
One 2-ounce hunk Parmesan
Optional: 1/4 cup parsley, chopped
1Use a fork to whisk the lemon juice and olive oil in a small bowl.
2 Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
3 Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact). Using the mandoline (or a sharp knife), shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
4 Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.
5 Sprinkle parsley on top.