Shaved Fennel And Wild Mushroom Salad Recipes

SHAVED FENNEL SALAD

Steps:

• Preheat oven to 400°F. Place bread on one side of a rimmed baking sheet and walnuts on the other side (they cook at different rates). Drizzle bread with 3 Tbsp. oil; season with salt. Toss, squeezing bread with your hands to help it absorb as much oil as possible, until evenly coated. Bake until walnuts are golden brown and croutons are deeply browned and very crisp, 8-10 minutes for walnuts, 12-15 minutes for croutons. Let cool, then coarsely chop walnuts.
• Meanwhile, combine vinegar, garlic, and red pepper flakes in a medium bowl. Let sit 10 minutes to let garlic mellow and flavor the vinegar.
• Whisk 3 Tbsp. oil into vinegar mixture, then add croutons and chopped walnuts. Season crouton mixture with some salt and toss to coat and let croutons soften slightly; set aside.
• Remove stalks and fronds from fennel bulbs. Remove fronds from stalks and coarsely chop; thinly slice stalks. Place in a large bowl. Cut fennel bulbs in half and thinly slice on a mandoline (if you have one; if not, practice your knife skills). Add to same bowl along with mint. Zest lemon half over salad, then squeeze in juice. Season with salt and toss to combine.
• Divide reserved crouton mixture among plates and top with half of the Parmesan. Arrange fennel salad over; top with remaining Parmesan and drizzle with oil.

SHAVED FENNEL SALAD

Steps:

• With a mandoline or vegetable peeler, cut the fennel, cucumber and apple into very thin slices. Transfer to a large bowl; toss with olive oil, salt and pepper. Top with radishes and reserved fennel fronds to serve.

SHAVED FENNEL SALAD WITH ALMONDS

Steps:

• Trim outer layer of fennel bulbs; cut stalks from tops. Roughly chop enough green fronds for about 2 tablespoons; set aside. Using a mandoline or sharp knife, slice bulbs crosswise as thinly as possible. Discard tough core. Place sliced fennel bulbs and reserved chopped fronds in a salad bowl; add almonds.
• Make dressing: In a small bowl, whisk together lemon juice, oil, and salt, and season with pepper. Pour dressing over fennel mixture; toss well to combine. Serve immediately.

SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD

Steps:

• Use a fork to whisk the lemon juice and olive oil in a small bowl. 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.
• 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, 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.
• 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.

FENNEL AND MUSHROOM SALAD

Steps:

• Put the shallot and vinegar in a ramekin, and set aside to macerate.
• Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.

SHAVED FENNEL AND WILD MUSHROOM SALAD

Steps:

• Combine the lemon juice and olive oil in a small bowl. (Preferably, this salad should be prepared right before serving.) Season to taste with salt and pepper. Set aside.
• Using a mandoline or a sharp, thin-bladed knife, slice the fennel as thin as possible. Place in a bowl. Toss with 2 tablespoons of the lemon and olive oil mixture.
• Scatter the fennel loosely over part of a serving platter. Using the mandoline or knife, slice the mushrooms in thin, almost transparent cross sections. Strew the mushrooms over the fennel pieces. Using a potato peeler or knife blade, make shavings of Parmesan. Scatter them over the mushrooms. Drizzle the remaining lemon and oil over the layers. Grind additional pepper over the top. Serve on a platter, leaving room for the vegetable salads below.

SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD

Steps:

• In a small bowl, whisk together the lemon juice, oil, garlic, peperoncini brine and 1 teaspoon salt. Set aside.
• Adjust the blade of your mandoline to slice 1/16 inch thick. One at a time, hold each fennel half by the base and slice against the grain as far as is safe; discard the base. Next, slice each mushroom cap on the mandoline and add to the bowl. Finally, slice the Parmesan on the mandoline, roughly crumbling any large slices, and add to the fennel-mushroom mixture.
• Add the peperoncini, salami and parsley, to the bowl, then toss. Drizzle with the dressing and toss again.

MEAN CHEF'S SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD

Steps:

• Wash and trim fennel bulbs- cut away feathery tops and root end.
• Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
• Drizzle with 2 tbl of olive oil and season with salt and pepper.
• Shave mushrooms into paper thin slices and scatter over fennel.
• Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
• With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
• Serve immediately.

SHAVED FENNEL SALAD RECIPE

Steps:

• Mix all ingredients together.
• Serve chilled.

MUSHROOM AND FENNEL SALAD

Steps:

• Marinate mushrooms in red wine vinegar and oregano for 1 hour.
• Drain mushrooms, if necessary, and mix with fennel and Gruyere cheese in a salad bowl.
• Mix lemon juice and olive oil together for vinaigrette. Add garlic, salt and pepper. Add to mushroom mixture and mix thoroughly.
• Sprinkle with chopped parsley.

SHAVED HONEYDEW, FENNEL, AND OLIVE SALAD

Steps:

• Whisk orange juice, lemon juice, and 2 tablespoons oil in a large bowl; season with salt and pepper. Add melon, shaved fennel, and olives to vinaigrette and toss to coat.
• Top salad with orange zest and fennel fronds, drizzle with more oil, and season with salt and pepper.