| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Sami |
Salad |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
DRESSING
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
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