Recipe - Fennel Mushroom And Parmesan Salad

1 Garlic clove
One fourth teaspoon Coarse sea salt
2 One half tablespoon Lemon juice
2 Lemon peel strip; minced
1/8 teaspoon Fennel seeds
crushed under a spoon
or in a mortar
5 tablespoon Extravirgin olive oil
8 ounce Mushrooms, large, firm
wiped clean
Pepper
1 Fennel bulb
1 tablespoon Fennel greens, chopped
1 tablespoon Italian parsley, chopped
Salt
3 ounce Parmesan Reggiano; shaved
into paperthin slices

POUND THE GARLIC and the salt in a mortar until completely smooth. Stir in
the lemon juice, lemon peel, fennel seeds and olive oil to make a tart,
lemony vinaigrette. Thinly slice the mushrooms, carefully dress them with a
few tablespoons of the vinaigrette, and season them with plenty of freshly
ground black pepper. Lay a damp kitchen towel or a piece of plastic wrap
directly over them to keep them from browning, and set aside for 1 hour to
marinate. Trim the fennel bulb and cut it into quarters. Remove most of the
core; then slice it lengthwise, very thinly, leaving the pieces joined
together. Dress it with most of the remaining vinaigrette and half the
herbs, and season with salt and pepper. Add the rest of the herbs to the
mushrooms. Layer the mushrooms, cheese and fennel on each plate and spoon
the remaining vinaigrette over the top.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini