Twyla Sorrells's Recipe

Fennel & Mushroom Salad

Category: Side Salads & Dressings

1 tender fennel bulb
4 or 5 small button mushrooms
Parmigiano-Reggiano cheese
Roughly Chopped Walnuts
Extra Virgin Olive Oil

Chop the leaves off the fennel bulb. Slice paper thin with a mandolin. Dispose of the root or compost. Layer the fennel slices in a salad bowl and drizzle very lightly with good quality EVOO. Set aside.

Wipe the mushrooms and cut off the ends of the stems if they're hard, but keep the stem itself. Slice with the mandolin and layer atop the fennel slices in the salad bowl. Drizzle again with EVOO.

Using a vegetable peeler, shave off about 1/4 cup Parmigiano-Reggiano cheese over the salad. Garnish with walnuts or pine nuts if desired.

Serve immediately.