Fennel, Mushroom and Radish Salad

• 1 garlic clove, smashed to a paste with a little salt
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon grated lemon zest
• Salt
• pepper
• 4 tablespoons olive oil
• 3 fennel bulbs, trimmed
• 4 ounces firm white mushrooms, wiped clean
• 6 radishes
• A chunk of Parmesan, for shaving
• Parsley leaves, optional
• Arugula leaves, optional

1. Put the garlic in a small bowl.
2. Add the lemon juice and zest, a good pinch of salt and a little freshly ground pepper.
3. Whisk in the olive oil.
4. Thinly slice the fennel bulbs, mushrooms and radishes.
5. Put them in a salad bowl and season lightly with salt and pepper.
6. Add about 3/4 of the dressing and toss gently.
7. With a vegetable peeler, shave curls of Parmesan over the salad.
8. Garnish with a few arugula and parsley leaves, if you like.
9. Drizzle with the remaining dressing.

garlic, lemon juice, lemon zest, salt, pepper, olive oil, fennel bulbs, white mushrooms, radishes, parmesan, parsley, arugula

Taken from cooking.nytimes.com/recipes/1013887 (may not work)