SHAVED FENNEL, CELERY, MUSHROOM & PARMESAN SALAD

By jarren

Ingredients

• Dressing:
• 3 tsp Dijon mustard
• 3 tsp fresh lemon juice
• 1/3 cup olive oil
• Salt and pepper to taste
• Salad:
• 1 large (2 lb) fennel bulb, root and tops trimmed
• 2 celery ribs
• 10 large white mushrooms
• 1/4 cup fresh parsley, chopped
• 2 oz freshly shaved Parmesan

Details

Servings 6

Preparation

Step 1

To make the dressing, combine mustard and lemon juice, then slowly drizzle in the oil, whisking until thick and smooth. Season with salt and pepper, then set aside.

To make the salad, use a mandolin or a sharp knife and a steady hand to slice the fennel, celery and mushrooms as thinly as possible (we're talking wafer thin). A slicing attachment on a food processor would also work. Add the vegetables and parsley to a bowl and toss with dressing. Taste for seasoning and add more salt and pepper, if needed. Top with freshly shaved Parmesan just before serving.