Shaved Fennel And Wild Mushroom Salad

• 4 teaspoons lemon juice
• 6 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper to taste
• 4 very fresh fennel bulbs, tough outer layers removed
• 4 fresh chanterelle or white mushrooms, brushed clean
• Parmesan Reggiano

1. Combine the lemon juice and olive oil in a small bowl.
2. (Preferably, this salad should be prepared right before serving.)
3. Season to taste with salt and pepper.
4. Set aside.
5. Using a mandoline or a sharp, thin-bladed knife, slice the fennel as thin as possible.
6. Place in a bowl.
7. Toss with 2 tablespoons of the lemon and olive oil mixture.
8. Scatter the fennel loosely over part of a serving platter.
9. Using the mandoline or knife, slice the mushrooms in thin, almost transparent cross sections.
10. Strew the mushrooms over the fennel pieces.
11. Using a potato peeler or knife blade, make shavings of Parmesan.
12. Scatter them over the mushrooms.
13. Drizzle the remaining lemon and oil over the layers.
14. Grind additional pepper over the top.
15. Serve on a platter, leaving room for the vegetable salads below.

lemon juice, extravirgin olive oil, salt, fennel bulbs, fresh chanterelle, parmesan reggiano

Taken from cooking.nytimes.com/recipes/1095 (may not work)