Fennel and Mushroom Salad
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 shallot, minced
2 tablespoons white wine vinegar
1 fennel bulb
8 ounces mushrooms, sliced
1 bunch fresh flat-leaf parsley, leaves picked
Handful chopped fresh chives
Olive oil
Kosher salt and freshly ground black pepper
Juice of 1 lemon
Parmesan curls
Instructions
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.
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