Fennel, Celery, Portobello and Parmigiano Reggiano Salad

This salad has no lettuce and will keep for a few days so it is perfect for an outdoor picnic or backyard barbecue party.


  • 1 fennel bulb
  • 1 red onion
  • 1 celery bulb, darkest green stalks removed
  • 5-6 crimini or mini portobello mushrooms
  • A handful of fresh basil
  • A handful of fresh parsley
  • 2 tablespoons EVOO (extra virgin olive oil)
  • Juice of one lemon
  • Salt and pepper


Cut fennel bulb in half and thinly slice each half until completely shredded and dump into a big bowl.  Remove outer layers of red onion and slice in half.  Slice onion halves thinly and add to fennel slices.  Thinly slice celery, starting at the bottom of the heart and working your way through to the tips of the stalks.  Add to fennel and onions.  Thinly slice mushrooms and herbs and add to the fennel.

In a separate bowl, whisk together EVOO, lemon juice and salt and pepper to taste.  Add dressing to fennel mixture and toss.  Serve.

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