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Milk Street Recipe
Shaved Fennel, Mushroom and Parmesan Salad
This is an elegant take on an American favorite: the Italian deli salad. We dressed thinly sliced vegetables, cheese and salami with a lemony vinaigrette that keeps the flavors bright and fresh. The salad tastes best the day it's made, but still is delicious if refrigerated overnight; bring to room temperature before serving.
4
Servings
Tip
Don't attempt to slice your own salami on the mandoline. It's best to purchase it already sliced. Don't worry if the Parmesan ends up in irregular shapes and sizes after slicing. This adds to the visual appeal of the salad.
15 minutes
Ingredients
-
⅓
cup lemon juice
-
⅓
Directions
Pardon the interruption
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This was so delicious! Very easy to make and looks gorgeous. I used prosciutto instead of salami as that’s what I had. Also I grate my block of parm and used that instead of shavings, I thought it worked better because you get parm with every bite.