In a small bowl, whisk together vinaigrette ingredients until well blended.
In a large bowl, combine salad ingredients and toss gently to mix.
Drizzle vinaigrette over salad and toss to coat.
Plate salad and sprinkle top with Parmesan cheese.


Lemon Vinaigrette:

3/4 cup olive oil
1/4 cup lemon juice, fresh squeezed
3/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1/4 teaspoon white truffle oil (optional)


5 cups (8 oz.) frisee lettuce, rinsed and dried
4 cups (14 oz.) fennel bulb, very thinly sliced
3 cups (13 1/2 oz.) cucumber, peeled, seeded and thinly sliced
2 cups (7 oz.) celery, very thinly sliced
2 cups (11 oz.) California green seedless grapes, halved
2 cups (8 oz.) button mushrooms, very thinly sliced
1 cup (2 1/2 oz.) parmesan cheese, shaved, for garnish


A mandoline slicer makes short work of slicing the vegetables for this visually appealing, all-white salad. If frisee lettuce is unavailable, substitute Bibb lettuce.


12 servings (1 1/2 cups each)

Nutritional Information

Calories 201; Protein 5g; Fat 16g; Calories from Fat 71%; Carbohydrate 10g; Cholesterol 7mg; Fiber 2.2g; Sodium 336mg.