This salad is inspired by the color WHITE
1 fennel, thinly sliced
10 white mushrooms, thinly sliced
1⁄2 cup Parmesan, thinly sliced
grated zest from 1 lemon
4 tablespoons lemon juice
glug of olive oil
salt & pepper, to taste
- Place fennel, mushroom, Parmesan, and lemon zest on plates.
- Drizzle with lemon juice and olive oil.
- Season with salt and pepper and serve.
If you have a mandoline, this is the time to use it! The fennel needs to be sliced as thin as possible.
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