Active Time
Total Time
25 MIN
Serves : 8

How to Make It

Step 1    

Using a mandoline, thinly slice the fennel and transfer it to a large bowl. Thinly slice the cremini mushrooms and set aside.

Step 2    

In a small bowl, whisk the olive oil with the lemon juice. Season generously with salt and pepper. Pour all but 1 tablespoon of the dressing over the fennel; season with salt and pepper and toss to coat.

Step 3    

Mound the sliced fennel on plates and top with the sliced cremini. Shave Parmesan over the salad. Drizzle with the remaining 1 tablespoon of dressing and the truffle oil and serve.

Chef's Notes

White truffle oil is available at most specialty food stores or through Urbani Truffles at

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