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Salads | |
| 1 garlic clove, smashed to a paste with a little salt 2 tablespoons fresh lemon juice 1/2 teaspoon grated lemon zest Salt and 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. | |
| 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. | |
Unrated | |
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