Sat-dinner: Mushroom~ Fennel & Parmesan Sal Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1: Fennel bulb,
1/4 lbs: Parmesan cheese,
4 cup: Mushrooms, thinly sliced
2 tbsp: Fresh parsley, chopped
2 tbsp: Fresh basil, chopped
8: Radicchio leaves,
8: Boston lettuce leaves,
DRESSING
2 tbsp: Red wine vinegar,
2 tbsp: Balsamic vinegar,
1/2 tsp: Salt,
1/2 tsp: Pepper,
1/3 cup: Olive oil,
Directions:
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@msn.com
Source from luhu.jp
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@msn.com
Source from luhu.jp