In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls.
Recipe courtesy of Kathleen Daelemans
This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.
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