Fresh Porcini Salad with Fennel, Arugula and Shaved Parmigiano-Reggiano

Total Time:
10 min
Prep:
10 min

Yield:
4 servings.

Ingredients
  • 2 -ounce piece of Parmigiano-Reggiano
  • 1 1/4 cups thinly sliced fresh fennel
  • 1/2 pound fresh porcini mushrooms, stems removed and the mushrooms thinly sliced
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, or more to taste
  • Salt and pepper to taste
  • Bunch of arugula, stems discarded, leaves washed and spun dry
  • A few drops white truffle oil (optional)
Directions
  • Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable peeler and set aside.

  • Combine the fennel and mushrooms in a bowl. Whisk together the olive oil and lemon juice in a small bowl. Season with salt and pepper. Pour the oil mixture over the mushroom mixture and combine well. Mix in the arugula leaves.

  • Arrange the mushroom mixture on 4 plates and top with the shaved cheese. Drizzle with truffle oil if desired.


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