Sunday, June 2, 2013

herbed cremini & fennel carpaccio + shaved sarvecchio parmesan

Here you are, a simple Sunday supper salad to go with your pasta.  

First, get your hands on some nice mushrooms, like the Kitchen Pride creminis I used here.  You'll also need a fennel bulb and lemon for zest and juice.

Run out back to the garden to pick an assortment of fresh herbs -- parsley, mint and chives here. Break out the good extra virgin olive oil, and shave on the nutty, caramelly goodness in SarVecchio parm (thank you, Houston Dairymaids!) to finish it off right.

 Little effort.  Big taste.  That's what I'm talkin' about.

You should most definitely also treat yourself to an Aperol Spritz (Aperol, prosecco, orange slices and ice). .  I'm just sayin'.  You should.

herbed cremini & fennel carpaccio + shaved sarvecchio parmesan

cremini mushrooms, sliced very, very thin (I used a mandolin)
fennel bulb, sliced very, very thin (again with the mandolin)
herbs such as parsley, mint and chives, chopped
zest of lemon
juice of lemon
extra virgin olive oil
good quality parmesan cheese, shaved

Scatter thinly sliced mushrooms on a plate.  Add the shaved fennel. Squeeze lemon juice all over the top and drizzle with olive oil.  Sprinkle on the chopped herbs and lemon zest.  Top with shaved parmesan.

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