Mushroom, fennel and parmesan salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Fennel bulb | |
| ¼ | pounds | Parmesan cheese |
| 4 | cups | Mushrooms; thinly sliced |
| 2 | tablespoons | Fresh parsley; chopped |
| 2 | tablespoons | Fresh basil; chopped |
| 8 | Radicchio leaves | |
| 8 | Boston lettuce leaves | |
| 2 | tablespoons | Red wine vinegar |
| 2 | tablespoons | Balsamic vinegar |
| ½ | teaspoon | Salt |
| ½ | teaspoon | Pepper |
| ⅓ | cup | Olive oil |
Directions
DRESSING
Date: Mon, 22 Apr 1996 21:14:59 -0700 From: Julie Bertholf <jewel1@...> Trim fennel; slice as thinly as possible. Trim Parmesan of rind or dry crust. With cheese plane or knife, slice as thinly as possible; set 8 slices aside for garnish. In large bowl, combine fennel, remaining cheese, mushrooms, parsley and basil. [Salad can be prepared to this point, covered and refrigerated for up to 12 hours.] Dressing: In small bowl, whisk together red wine and balsamic vinegars, salt and pepper; gradually whisk in oil. [Dressing can be covered and set aside for up to 12 hours.]
Toss with salad to coat. form 1 leaf each radicchio and Boston lettuce into cup on each plate; spoon in salad. Garnish with reserved cheese slices.
Per Serving: about 165 calories, 7 g protein, 14 g fat, 5 g carbohydrate good source calcium
Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...
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