Page title and description

Salads
Fennel and mushroom salad with Parmesan crisps
Ingredients
- 100g Parmesan
- 100g mixed salad leaves or watercress
- 1 medium fennel bulb, trimmed and sliced very finely (use a mandolin if you have one)
- 200g mushrooms, thinly sliced
- juice of 1 lemon
- 3 tbsp olive oil
- handful fresh parsley, chopped
- salt and pepper
Method
Prep time:
15 min
PT15M
-
Step 1
To make the Parmesan crisps: Preheat the grill. Line a baking sheet with baking parchment. -
Step 2
Use a sharp knife or mandolin to slice the cheese very thinly. -
Step 3
Carefully place the slices on the baking sheet. Place under the grill until just bubbling and golden (keep an eye on them). Leave to cool. Lift off carefully with a pallet knife when needed. In a large bowl, toss the salad leaves, fennel, mushrooms, lemon juice, olive oil and parsley together. -
Step 4
Season to taste. Arrange on a large plate and sprinkle over the Parmesan crisps just before serving.