Paul Bertolli's White Truffle Salad

• 1 teaspoon lemon juice
• 1 1/2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper to taste
• 1 very fresh bulb Florence fennel
• 1 fresh porcini mushroom (about 3 ounces), brushed clean
• Parmesan cheese
• 1 white truffle (about 1 ounce), brushed clean

1. Combine the lemon juice and olive oil in a small bowl and season it to taste with salt and pepper.
2. Have two large plates ready.
3. Remove any tough outer leaves of the fennel.
4. With a sharp knife, slice as thinly as possible enough of the heart to cover the bottom of the plates loosely.
5. Transfer the fennel to a bowl and dress with a little of the olive oil and lemon mixture.
6. Correct seasoning.
7. Scatter the fennel loosely over the plates.
8. Slice the mushrooms very thin, producing almost transparent cross-sections.
9. Strew the mushrooms over the fennel, covering the fennel with an airy layer of mushrooms.
10. With a hand-held cheese grater or knife blade, make shavings of Parmesan and put them on the other two layers in a similar fashion.
11. Drizzle the remaining olive oil and lemon mixture over and around everything on the plates.
12. With a cheese parer or truffle cutter, cut the truffle in very thin slices.
13. Grind a little black pepper over each plate and serve.

lemon juice, extravirgin olive oil, salt, fennel, porcini mushroom, parmesan cheese, white truffle

Taken from cooking.nytimes.com/recipes/1148 (may not work)