Shaved Fennel, Mushroom and Parmesan Salad

• 1 lemon, finely zested and juiced
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 3 ounces cremini mushrooms
• 2 small bulbs fennel with fronds (about 2 1/2 pounds)
• One 2-ounce hunk Parmesan

1. Special equipment: a mandoline or a sharp knife
2. Use a fork to whisk the lemon juice and olive oil in a small bowl.
3. Using a mandoline or sharp knife, slice the mushrooms very thin.
4. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
5. Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use).
6. Trim the tops and bottoms from the fennel bulbs and halve the bulbs; slice off most of the core (leaving on a bit helps keep the bulb intact).
7. Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms.
8. Add the fennel fronds and the lemon zest; season with salt and pepper.
9. Toss to combine.
10. Shave the Parmesan over the salad using a vegetable peeler.
11. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.

lemon, extravirgin olive oil, kosher salt, cremini mushrooms, fennel

Taken from www.foodnetwork.com/recipes/food-network-kitchens/shaved-fennel-mushroom-and-parmesan-salad.html (may not work)