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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