Fennel and Mushroom Salad

• 1 lemon
• 2 teaspoons olive oil
• 1 fennel bulb, 5 to 6 ounces
• 4 ounces white mushrooms
• Freshly ground black pepper
• 1/2 ounce Parmigiano Reggiano

1. Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
2. Trim and wash fennel, removing top.
3. Wash and thinly slice bulb end to make 1 1/2 cups.
4. Stir into dressing.
5. Wash, trim and dry mushrooms.
6. Slice thinly and add to dressing.
7. Season with freshly ground black pepper; arrange on two salad plates.
8. Thinly slice Parmigiano to make 1/4 cup, and sprinkle on top of each salad.

lemon, olive oil, fennel bulb, white mushrooms, freshly ground black pepper

Taken from cooking.nytimes.com/recipes/4082 (may not work)