Sat-dinner: mushroom, fennel and parmesan sal

Yield: 8 Servings

Measure Ingredient
1 \N Fennel bulb
¼ pounds Parmesan cheese
4 cups Mushrooms, thinly sliced
2 tablespoons Fresh parsley, chopped
2 tablespoons Fresh basil, chopped
8 \N Radicchio leaves
8 \N Boston lettuce leaves
2 tablespoons Red wine vinegar
2 tablespoons Balsamic vinegar
½ teaspoon Salt
½ teaspoon Pepper
⅓ cup Olive oil


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

Dinner Menu:

Pizza Primavera Lamb with Olive Pepper Tapenade Roast Potato Slices Mushroom, Fennel and Parmesan Salad Upside-Down Pear Gingerbread Source: Canadian Living magazine [Mar 95] Presented in an article by Bonnie Stern Recipes from Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@...

From Gemini's MASSIVE MealMaster collection at

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