Preparation:
Chop off any stalks at the head of the fennel bulb. If the bulb is at all discolored, either peel off the discolored portions, or cut off the discolorations. Slice off the root end of the bulb, then slice the bulb vertically into the thinnest slices you can make. A mandoline is a good tool for this task, but not essential to a good result.
Arrange the slices on a platter without too much overlap, then drizzle with olive oil. Cut the lemon in half, and squeeze the juice of one half onto the fennel. Season with a little salt and freshly-ground black pepper.
Slice the mushrooms--again, as thinly as possible--and arrange the slices on the fennel. Drizzle again with Olive Oil, the juice from the other lemon half, and season again with salt and pepper. Be careful with the salt, though as the Parmesan will add saltiness too.
Finally, use a vegetable peeler to shave pieces of Parmesan over the mushrooms. If you can keep everyone away from the salad, let it sit for about a half hour at room temperature.
To Serve: Serve at the table as an antipasto or salad course for a formal meal, or serve as a snack with drinks before you sit down to dinner. |
