Raw Mushroom, Globe Artichoke Heart & Fennel Salad

Name: Raw Mushroom, Globe Artichoke Heart & Fennel Salad
Yield: Serves 6
Cuisine: French
Ingredients: 80 ml extra virgin olive oil; sea salt flakes and freshly ground white pepper; 20-40 ml verjuice or mild white-wine vinegar; 6 large Slippery Jack or 3-4 King Brown mushrooms; 6 globe artichokes; 1 lemon, cut into quarters; 1 head fennel, top and bottom trimmed, coarse outer ribs removed; 3 tablespoons finely shredded flat-leaf parsley; shaved parmesan, to serve

Preparation info

Serves
6

Difficulty
Easy

Appears in

Salades

By Damien Pignolet

Published 2010

About

This is a dish to prepare in late autumn when artichokes are in season and there is a likelihood that some wild Slippery Jack mushrooms might be available. If you can’t find Slippery Jacks then the best cultivated mushroom to use for this dish is the King Brown mushroom, which has a lovely aroma. Prepare the salad just before serving to avoid discolouration of the ingredients.