Recipe courtesy of David Rosengarten
Fresh Porcini Salad with Fennel, Arugula and Shaved Parmigiano-Reggiano
- Yield: 4 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 212
- Total Fat
- 18
- Saturated Fat
- 4
- Carbohydrates
- 8
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 8
- Cholesterol
- 10
- Sodium
- 401
- Total: 10 min
- Prep: 10 min
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.