Sat-dinner: mushroom~ fennel & parmesan sal
Last updated 6/12/2012 1:21:28 AM. Recipe ID 53698. Report a problem with this recipe.
Title: Sat-dinner: mushroom~ fennel & parmesan sal
Categories: Salads, Vegetables
Yield: 8 Servings
1 Fennel bulb
1/4 lb Parmesan cheese
4 c Mushrooms, thinly sliced
2 tb Fresh parsley, chopped
2 tb Fresh basil, chopped
8 Radicchio leaves
8 Boston lettuce leaves
2 tb Red wine vinegar
2 tb Balsamic vinegar
1/2 ts Salt
1/2 ts Pepper
1/3 c Olive oil
Trim fennel; slice as thinly as possible. Trim Parmesan of rind or dry
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
[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
Per Serving: about 165 calories, 7 g protein, 14 g fat, 5 g
carbohydrate good source calcium
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