Title: Fresh Porcini Salad with Fennel, Arugula And Cheese
Categories: Taste1
Yield: 4 servings

1 Piece Parmigiano-Reggiano -;
-(2 oz)
1 1/4 c Thinly-sliced fresh fennel
1/2 lb Fresh porcini mushrooms;
-stems removed,
And the mushrooms thinly
-sliced
1/4 c Extra-virgin olive oil
1 tb Fresh lemon juice; or more
-to taste
Salt; to taste
Freshly-ground black pepper;
-to taste
1 bn Arugula; stems discarded,
Leaves washed and spun dry
A few drops white truffle
-oil; (optional)

Shave the Parmigiano-Reggiano into paper-thin slices with a vegetable
peeler and set aside. Combine the fennel and mushrooms in a bowl. Whisk
together the olive oil and lemon juice in a small bowl. Season with salt
and pepper. Pour the oil mixture over the mushroom mixture and combine
well. Mix in the arugula leaves. Arrange the mushroom mixture on 4 plates
and top with the shaved cheese. Drizzle with truffle oil if desired. This
recipe yields 4 servings.

Comments: The original recipe title as listed is "Fresh Porcini Salad With
Fennel, Arugula And Shaved Parmigiano-Reggiano".

Recipe Source: TASTE with David Rosengarten Recipe adapted from The Dean
And Deluca Cookbook From the TV FOOD NETWORK - (Show # TS-1G35 broadcast
01-21-1998) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net

03-29-1998

Recipe by: David Rosengarten

Converted by MM_Buster v2.0l.