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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
cup extra-virgin olive oil
Directions
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01In a small bowl, whisk together the lemon juice, oil, garlic, peperoncini brine and 1 teaspoon salt. Set aside.
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January 1, 2023
excellent!
Easy w that Madeline, easy to do some variations!
October 22, 2022
Delicious
Made this and brought it to a dinner party tonight and everyone raved and fought over the leftovers. Highly recommended!
March 23, 2024
Different
This was really good and different. Made it exactly as directed except I substituted nitrate-free serrano ham for nitrate cured salami. Ended up using the largest teeth on a box grater for the cheese - worked well.
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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.