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Shaved Fennel, Mushroom and Parmesan Salad

Shaved Fennel, Mushroom and Parmesan Salad

By Julia RackowSeptember 23, 2021

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Rating

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.

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.

Ingredients
  • ⅓

    cup lemon juice

  • ⅓

    cup extra-virgin olive oil

  • 3

    medium garlic cloves, minced

  • 6

    peperoncini, stemmed, seeded and sliced into thin rings, plus 1 tablespoon brine

  • Kosher salt

  • 1

    large fennel bulb, trimmed and halved

  • 8

    ounces white button mushrooms, stemmed

  • 3-ounce chunk Parmesan cheese (without rind)

  • 2

    ounces thinly sliced salami, chopped

  • ¾

    cup lightly packed flat-leaf parsley leaves, finely chopped

Step 1

In a small bowl, whisk together the lemon juice, oil, garlic, peperoncini brine and 1 teaspoon salt. Set aside.

Step 2

Adjust the blade of your mandoline to slice 1/16 inch thick. One at a time, hold each fennel half by the base and slice against the grain as far as is safe; discard the base.

Next, slice each mushroom cap on the mandoline and add to the bowl.

Finally, slice the Parmesan on the mandoline, roughly crumbling any large slices, and add to the fennel-mushroom mixture.

Step 3

Add the peperoncini, salami and parsley, to the bowl, then toss. Drizzle with the dressing and toss again.

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