| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
|
Fennel bulb |
| 1/4 |
lb |
Parmesan cheese |
| 4 |
c |
Mushrooms, thinly sliced |
| 2 |
T |
Fresh parsley, chopped |
| 2 |
T |
Fresh basil, chopped |
| 8 |
|
Radicchio leaves |
| 8 |
|
Boston lettuce leaves |
| 2 |
T |
Red wine vinegar |
| 2 |
T |
Balsamic vinegar |
| 1/2 |
t |
Salt |
| 1/2 |
t |
Pepper |
| 1/3 |
c |
Olive oil |
INSTRUCTIONS
Date: Mon, 22 Apr 1996 21:14:59 -0700 From: Julie Bertholf
<jewel1@ix.netcom.com> 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@msn.com MM-RECIPES@IDISCOVER.NET MEAL-MASTER
RECIPES LIST SERVER MM-RECIPES DIGEST V3 #114 From the MealMaster
recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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