Name: Shaved Fennel, Artichoke, and Parmesan Salad
Yield: Serves 6
Ingredients: 2 large artichokes; 2 lemons; 2 large fennel bulbs; 1/4 cup extra-virgin olive oil; 1 to 2 tablespoons white truffle oil; salt and pepper; 1 piece Reggiano Parmesan cheese (about 3 ounces); About 1/2 cup Italian parsley leaves

The method of preparing this salad — paper-thin shavings of vegetables, usually raw, tossed together and lightly dressed just before serving — has become a regular theme on the restaurant's menus. The variations are extensive (peppers, celery, and radishes are often added) and always fresh and satisfying.

Note: Slices of very fresh, raw cepes (porcini, or Boletus edulis) are superb in this salad. Another autumnal variation on this salad theme is to dress the shavings of fennel with lemon and olive oil and top with shavings of fuyu persimmon accented with a few drops of balsamic vinegar.

Recipe notes

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