Yield: 8 Servings
|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|
|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@...