Mushroom, Fennel And Parmesan Sal

Recipe Ingredients

		Salad
1		Fennel bulb
1/4 lb	113g / 4oz	Parmesan cheese
4 cups	948ml	Mushrooms - thinly sliced
2 tablespoons	30ml	Fresh parsley - chopped
2 tablespoons	30ml	Fresh basil - chopped
8		Radicchio leaves
8		Boston lettuce leaves
		Dressing
2 tablespoons	30ml	Red wine vinegar
2 tablespoons	30ml	Balsamic vinegar
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Pepper
1/3 cup	78ml	Olive oil

Recipe Instructions

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.

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

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