Fennel, Mushroom and Parmesan Salad
| Yield: | 6 Servings |
| Categories: | Salads |
| 1 | Garlic clove | |
| 1/4 | ts | Coarse sea salt |
| 2 1/2 | tb | Lemon juice |
| 2 | Lemon peel strip; minced | |
| 1/8 | ts | Fennel seeds crushed under a spoon or in a mortar |
| 5 | tb | Extra-virgin olive oil |
| 8 | oz | Mushrooms, large, firm wiped clean |
| Pepper | ||
| 1 | Fennel bulb | |
| 1 | tb | Fennel greens, chopped |
| 1 | tb | Italian parsley, chopped |
| Salt | ||
| 3 | oz | Parmesan Reggiano; shaved into paper-thin slices |
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