Mean Chefs Shaved Fennel Mushroom And Parmesan Salad Recipes

SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD

Steps:

• Use a fork to whisk the lemon juice and olive oil in a small bowl. Using a mandoline or sharp knife, slice the mushrooms very thin. Put them in a serving bowl and toss with about 2 teaspoons of the olive oil mixture.
• Chop enough of the fennel fronds to make about 2 tablespoons (reserve the rest for another use). 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). Using the mandoline, shave the fennel bulbs almost paper thin from the root to the top end right over the mushrooms. Add the fennel fronds and the lemon zest; season with salt and pepper. Toss to combine.
• Shave the Parmesan over the salad using a vegetable peeler. Drizzle the remaining olive oil mixture around the edge of the bowl and toss everything gently but well to combine.

SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD

Steps:

• In a small bowl, whisk together the lemon juice, oil, garlic, peperoncini brine and 1 teaspoon salt. Set aside.
• Adjust the blade of your mandoline to slice 1/16 inch thick. One at a time, hold each fennel half by the base and slice against the grain as far as is safe; discard the base. Next, slice each mushroom cap on the mandoline and add to the bowl. Finally, slice the Parmesan on the mandoline, roughly crumbling any large slices, and add to the fennel-mushroom mixture.
• Add the peperoncini, salami and parsley, to the bowl, then toss. Drizzle with the dressing and toss again.

FENNEL AND MUSHROOM SALAD

Steps:

• Put the shallot and vinegar in a ramekin, and set aside to macerate.
• Cut the fingers off the fennel bulb, and discard, and then peel the bulb. Slice the bulb very thinly into rings. Toss with the mushroom slices, and parsley leaves. Dress the mixture with olive oil, and season with salt, pepper, and lemon juice, to taste. Serve with Parmesan curls on top.

MEAN CHEF'S SHAVED FENNEL, MUSHROOM AND PARMESAN SALAD

Steps:

• Wash and trim fennel bulbs- cut away feathery tops and root end.
• Using a vegetable slicer or mandolin, slice the fennel as thinly as possible and scatter over a plate or platter.
• Drizzle with 2 tbl of olive oil and season with salt and pepper.
• Shave mushrooms into paper thin slices and scatter over fennel.
• Season with more salt and pepper, a squeeze of lemon juice and the remaining olive oil.
• With a cheese slicer or vegetable peeler, shave about 30 thin slivers of parmesan on top of the fennel and mushrooms.
• Serve immediately.

FENNEL AND MUSHROOM SALAD

Steps:

• Squeeze 1 tablespoon of lemon juice into serving bowl and whisk with oil.
• Trim and wash fennel, removing top. Wash and thinly slice bulb end to make 1 1/2 cups. Stir into dressing.
• Wash, trim and dry mushrooms. Slice thinly and add to dressing.
• Season with freshly ground black pepper; arrange on two salad plates.
• Thinly slice Parmigiano to make 1/4 cup, and sprinkle on top of each salad.

PARMESAN SALAD WITH FENNEL AND MUSHROOM

Steps:

• Trim the leaves and most of the stems from the fennel. Slice the bulbs very thin and put in a salad bowl.
• Rinse and dry the mushrooms and slice thin. Add to the salad bowl. Add the cheese and season with pepper.
• Beat the vinegar and oil together until well blended, pour over the salad and toss gently. Serve as a first course.

SHAVED FENNEL AND PARMESAN SALAD

Steps:

• In a salad bowl, combine the lemon juice with the salt and pepper and whisk in the olive oil.
• Using a sharp knife or the slicing attachment on a food processor, slice the fennel bulbs wafer-thin, cutting from the base to the tip to make fanlike slices. Place the fennel in the lemon vinaigrette and toss.
• Tear the radicchio leaves into bite-size pieces and toss with the fennel. Divide between 4 salad plates. Then, using a vegetable peeler, shave the Parmesan cheese into thin sheets, sprinkle on each plate and serve.

SHAVED FENNEL AND WILD MUSHROOM SALAD

Steps:

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

MEAN CHEF'S FRENCH FRIES

Steps:

• Pour oil in a deep fryer or heavy saucepan to reach halfway up the sides of the pan.
• Heat to 325 degrees F, use a deep fry thermometer to determine this.
• While the oil is heating, peel the potatoes and push through a French fry cutter to form uniform sticks.
• As you go, place the cut potatoes in a bowl of ice water to release some of the starch and to keep them from browning.
• Dry the potato strips thoroughly, this will keep the oil from splattering.
• Fry the potatoes in batches so the pan isn't crowded and the oil temperature does not plummet.
• Cook for 3 minutes until they are soft but not browned.
• Remove the potatoes with a long-handled metal strainer and drain on brown paper bags.
• Bring oil temperature up to 375 degrees F.
• Return the par-fried potatoes to the oil in batches and cook a second time for 4 minutes until golden and crispy.
• Drain on fresh brown paper bags then place in a serving bowl lined with paper towels.
• Salt and serve immediately.