Mushroom & Fennel Salad with Shaved Pecorino

This is one of my all-time favorite Italian salads. Thinly sliced, crunchy fennel is combined with sliced cremini mushrooms, shaved Pecorino Romano cheese and a lemony Dijon vinaigrette studded with chopped, fresh parsley.  Simple, healthy and a perfect accompaniment to just about any entree idea; serve it alongside your favorite pasta dish, roasted pork or chicken dish, or even a simple seared fish dish with sautéed broccoli rabe.

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Mushroom & Fennel Salad with Shaved Pecorino

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Salad or Side dish


  • 8 oz. sliced cremini mushrooms
  • 1 head of fennel, stems and fronds removed, bulb halved, cored and thinly sliced
  • 2 Tablespoons fresh Italian parsley, chopped
  • A wedge of Pecorino or Parmesan cheese
  • For the vinaigrette:
  • 1 Tablespoon Dijon mustard
  • pinch of crushed red pepper flakes
  • 1/4 cup walnut oil
  • juice of 2 lemons
  • salt and pepper to taste


  1. Toss the sliced mushrooms together with the sliced fennel and parsley. Whisk the vinaigrette ingredients together until smooth and emulsified; season with salt and pepper to taste. Serve with Pecorino cheese shavings made with a vegetable peeler.

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