3 fennel bulbs
6 oz white mushrooms
3 cups mixed lettuce greens
2 oz olive oil
2 oz lemon juice
2 oz flat-leaf parsley, chopped
2 oz grated Parmesan cheese
Remove bottoms from fennel and cut into 1-inch pieces. Remove mushroom stems and slice tops.
Put greens in bowl and add oil and lemon juice and mix to coat. Plate lettuce. Put fennel, mushrooms and parsley in large bowl, coat the with the oil and lemon, and then put onto plates. Top with remaining liquid and cheese.
Serves 4.