Recipe - Sat-Dinner: Mushroom Fennel And Parmesan Sal

1 Fennel bulb
One fourth pound Parmesan cheese
4 cup Mushrooms, thinly cut or sliced up
2 tablespoon Fresh parsley, chopped
2 tablespoon Fresh basil, chopped
8 Radicchio leaves
8 Boston lettuce leaves

DRESSING
2 tablespoon Red wine vinegar
2 tablespoon Balsamic vinegar
One half teaspoon Salt
One half teaspoon Pepper
1/3 cup Olive oil

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 UpsideDown 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini