| Mushroom, Fennel & Parmesan Salad | Salad & Dressings |
|
1 bulb fennel
1/4 lb. Chunk Parmesan cheese 4 cups thinly sliced mushrooms 2 tbsp. each chopped fresh parsley and basil 8 leaves each radicchio and Boston lettuce DRESSING: |
2 tbsp. red wine vinegar
2 tbsp. Balsamic vinegar 1/2 tsp each salt & pepper 1/3 cup olive oil CANADIAN LIVING: MARCH/'95 |
Trim fennel; slice as thinly as possible. Trim Parmesan of rind or dry crust(buy really good Parmesan). With cheese plane or knife, slice as thinly as possible; set 8 slices aside for garnish. In a 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 a small bowl. whisk together red wine and Balsamic vinegars, salt & 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. makes 8 servings.