This salad is inspired by the color WHITE

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Serves 4

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

  1. Place fennel, mushroom, Parmesan, and lemon zest on plates.
  2. Drizzle with lemon juice and olive oil.
  3. 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.

Photography by Hector Sanchez

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