Local cremini mushroom salad

Chef Mark Stark
Stark Reality Restaurants, Sonoma County

“This salad is all about the freshness of the mushrooms,” chef Mark Stark says. Because the salad is assembled right before serving, it’s important to prepare all the ingredients beforehand.

Ingredients

1/2 lb. cremini mushrooms (you may substitute white mushrooms)
1 small to medium fresh fennel bulb
1/2 bunch fresh tarragon
4 tbsp. quality extra virgin olive oil, plus more to drizzle
2 tbsp. lemon juice from a Meyer lemon, if available
1/2 cup fresh shaved quality Parmesan
Kosher salt and fresh ground black pepper, to taste

Instructions

Prepare ingredients: Brush off any visible dirt from mushrooms and trim off stems. Trim the top off the fennel, leaving just the bulb. Pick tarragon leaves off the stems.

With a mandolin, shave mushrooms about 1/8-inch thick into a bowl. Do the same with the fennel bulb. It should be 2 parts mushroom and 1 part fennel. Add tarragon leaves. Add olive oil, lemon juice and Parmesan. Season with salt and pepper.

Very gently toss all ingredients together until just coated with dressing. Spread salad in a single layer on a serving platter. Drizzle with more olive oil and more shaved Parmesan, if desired.

Serve immediately.

Serves 4