1 medium bulb fresh fennel, green top and outer leaves removed
6 cups stemmed, washed and dried young spinach leaves
24 shards Parm-Reggiano, shaved with a vegetable peeler
Instructions
Preheat oven to 375. Combine vinaigrette ingredients in jar and
shake vigorously until well combined. Lay the mushrooms on a
baking sheet and brush them with 2 tbsp of the vinaigrette. Roast
in the oven until tender, 20-30 minutes.
While mushrooms are cooking, prepare the fennel- trim away the
brown root, making sure to leave the bulb intact. Using a
mandoline or slicer attachment of a food processor, slice the
entire bulb of fennel lengthwise into paper-thin slices. Arrange
the slices, overlapping slightly, around the rims of the 4 salad
plates. Pour about three quarters of the vinaigrette into a large
salad bowl, add the spinach, and toss well to coat. Mound equal
portions of the dressed spinach in the center of each plate.
While the mushrooms are still warm, slice them very thinly on a
sharp bias, and drape the slices lengthwise over the spinach
mounds. Top the mushrooms with the Parm shards, drizzle the
remaining vinaigrette over the cheese and fennel, and serve.
Originally Submitted
7/14/2010
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