Salad of shaved fennel, mushrooms and parmesan

Ingredients:

• Juice and zest of 1 lemon
• 2 tablespoons extra-virgin olive oil
• 90 g of brown champignons
• 2 small fennel roots with greens (about 1 kg)
• 60 gr. parmesan (piece)
• Special equipment: mandoline vegetable slicer or sharp knife

Preparation:

1. In a small bowl, whisk together the lemon juice and olive oil with a fork. Using a sharp knife or a mandoline, slice the mushrooms very thinly. Place them in a serving bowl and toss with 2 teaspoons of the dressing.
2. Chop 2 tablespoons of fennel greens (set the rest aside for another use). Trim the tops and roots of the fennel and halve the bulbs; cut off most of the root end (leaving a little to hold the layers together). Using a sharp knife or a mandoline, slice the fennel into paper-thin slices and add to the mushrooms. Add the fennel greens and lemon zest, season with salt and pepper to taste. Toss the salad.
3. Sprinkle the salad with Parmesan cheese, grated with a vegetable peeler. Drizzle with the remaining dressing and toss gently.