Categories: Salads 
      Yield: 6 servings 
  
      1    Garlic clove 
    1/4 ts Coarse sea salt 
  2 1/2 tb Lemon juice 
      2    Lemon peel strip; minced 
    1/8 ts Fennel seeds 
           - crushed under a spoon 
           - or in a mortar 
      5 tb Extra-virgin olive oil 
      8 oz Mushrooms, large, firm 
           - wiped clean 
           Pepper 
      1    Fennel bulb 
      1 tb Fennel greens, chopped 
      1 tb Italian parsley, chopped 
           Salt 
      3 oz Parmesan Reggiano; shaved 
           - into paper-thin slices 
  
  POUND THE GARLIC and the salt in a mortar until completely smooth. Stir in 
  the lemon juice, lemon peel, fennel seeds and olive oil to make a tart, 
  lemony vinaigrette. Thinly slice the mushrooms, carefully dress them with a 
  few tablespoons of the vinaigrette, and season them with plenty of freshly 
  ground black pepper. Lay a damp kitchen towel or a piece of plastic wrap 
  directly over them to keep them from browning, and set aside for 1 hour to 
  marinate. Trim the fennel bulb and cut it into quarters. Remove most of the 
  core; then slice it lengthwise, very thinly, leaving the pieces joined 
  together. Dress it with most of the remaining vinaigrette and half the 
  herbs, and season with salt and pepper. Add the rest of the herbs to the 
  mushrooms. Layer the mushrooms, cheese and fennel on each plate and spoon 
  the remaining vinaigrette over the top.