Pic of Fennel and mushroom salad with Parmesan crisps

Fennel and mushroom salad with Parmesan crisps

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Fennel and mushroom salad with Parmesan crisps

Serves 4 15 min
An elegant salad of crisp fennel and earthy mushrooms topped with fragments of crunchy cheese. If you're a vegetarian use Pecorino rather than Parmesan for the crisps. This does well with a little drizzle of truffle oil for finish if you're lucky enough to have it.


  • 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


Prep time: 15 min
  • 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.

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