Shaved Fennel, Artichoke and Mushroom Salad with Reggiano

From the story What’s in Season? Fennel by Barbara Kobsar

This recipe come to us from Bay Wolf Restaurant in Oakland, where monthly menus highlight the season’s prime ingredients, often following traditional uses from the regional cuisines of the Mediterranean. Michael Wild, founding owner and executive chef, confirms our accolades for fennel and dedicates a whole month to this versatile vegetable.

fennel-salad-cut

 

2 fennel bulbs
Heart of 1 large artichoke
4-6 button mushrooms
2 tablespoons extra virgin olive oil
Juice of 1 Meyer lemon
Salt and pepper
Reggiano

With a mandoline shave the fennel, artichoke heart, and button mushrooms into a bowl as thinly as possible. Season with salt and pepper. Add the juice of the Meyer lemon and the olive oil. Toss and let stand for a few minutes. Toss in the Italian parsley and arrange onto salad plates. With a vegetable peeler, shave some Reggiano over the top of each plate to finish.

Serves 8

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