Salads
Fennel and mushroom salad with Parmesan crisps
An elegant salad of crisp fennel and earthy mushrooms topped with fragments of crunchy cheese. If you're a vegetarian use Pecorino rather than Parmesan for the crisps. This does well with a little drizzle of truffle oil for finish if you're lucky enough to have it.
Ingredients
- 100g Parmesan
- 100g mixed salad leaves or watercress
- 1 medium fennel bulb, trimmed and sliced very finely (use a mandolin if you have one)
- 200g mushrooms, thinly sliced
- juice of 1 lemon
- 3 tbsp olive oil
- handful fresh parsley, chopped
- salt and pepper
Method
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Step 1
To make the Parmesan crisps: Preheat the grill. Line a baking sheet with baking parchment.
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Step 2
Use a sharp knife or mandolin to slice the cheese very thinly.
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Step 3
Carefully place the slices on the baking sheet. Place under the grill until just bubbling and golden (keep an eye on them). Leave to cool. Lift off carefully with a pallet knife when needed. In a large bowl, toss the salad leaves, fennel, mushrooms, lemon juice, olive oil and parsley together.
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Step 4
Season to taste. Arrange on a large plate and sprinkle over the Parmesan crisps just before serving.
