Title: Mushroom, Fennel and Parmesan Salad
Categories: Salad
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

----------------------------------DRESSING----------------------------------
2 tb Red wine vinegar
2 tb Balsamic vinegar
1/2 ts Salt
1/2 ts Pepper
1/3 c Olive oil

Date: Mon, 22 Apr 1996 21:14:59 -0700

From: Julie Bertholf
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

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