Agriculture Reference
In-Depth Information
tarragon (as much as you want). You can use shallots or garlic. And sometimes it's nice to
toss in some chopped toasted hazelnuts for a bit of crunch.
Mushroom, Fennel and Parmesan Salad
This salad pairs soft mushrooms and crisp fennel. Shaving the cheese with a veget-
able peeler results in thin shards that look wonderful.
6 SERVINGS
Cut the stalks and fronds from the fennel and reserve enough fronds to make 1/4 cup when
chopped. Cut the bulb lengthwise into quarters and trim away the triangle of solid core at
the base. Cut each quarter lengthwise into thirds or quarters and cut each of those in half
crosswise.
Trim the tough bottoms of the mushroom stems and slice the mushrooms just under 1/4
inch thick. Strip the leaves from the thyme between your finger and thumbnail.
In a large bowl, whisk together the olive oil, lemon juice, thyme leaves, green onions,
fennel fronds, salt and garlic. Add the fennel and stir to coat. Remove the fennel with a
slotted spoon, draining any excess dressing back into the bowl, and arrange the fennel on
a platter in a broad layer.
