Shaved Fennel, Artichoke, and Mushroom Salad with Reggiano

From What’s in Season: Cooking with Fennel

This recipe come from Oakland’s [now closed] Bay Wolf Restaurant, 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. Here are a few of the creative dishes prepared and created by Wild and Chef de Cuisine Louis Le Gassic to highlight fennel. 

Serves 8

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
Several springs of Italian parsley
Reggiano

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