Fennel, Mushroom and Radish Salad

Ingredients

  • 1 garlic clove, smashed to a paste with a little salt
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon grated lemon zest
  •  Salt
  •  pepper
  • 4 tablespoons olive oil
  • 3 fennel bulbs, trimmed
  • 4 ounces firm white mushrooms, wiped clean
  • 6 radishes
  •  A chunk of Parmesan, for shaving
  •  Parsley leaves, optional
  •  Arugula leaves, optional

Method

  1. Put the garlic in a small bowl. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper. Whisk in the olive oil.
  2. Thinly slice the fennel bulbs, mushrooms and radishes. Put them in a salad bowl and season lightly with salt and pepper. Add about 3/4 of the dressing and toss gently.
  3. With a vegetable peeler, shave curls of Parmesan over the salad. Garnish with a few arugula and parsley leaves, if you like. Drizzle with the remaining dressing.

http://cooking.nytimes.com/recipes/1013887-fennel-mushroom-and-radish-salad