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Recipe: Mushroom, Fennel and Parmesan Salad edit
Created by: Anonymous
Tags: American, Canadian, Cheese, Dairy, Herb, North, Salad
edit Ingredients
1 |
|
¼ |
pound Parmesan cheese |
4 |
cups Mushrooms, thinly sliced |
2 |
tablespoons Fresh parsley, chopped |
2 |
tablespoons Fresh basil, chopped |
8 |
Radicchio leaves |
8 |
Boston lettuce leaves |
2 |
|
2 |
tablespoons Balsamic vinegar |
½ |
teaspoon Salt |
½ |
teaspoon Pepper |
⅓ |
cup Olive oil |
edit Preparation
Step 1 |
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.] |
Step 2 |
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.] |
Step 3 |
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. |
Step 4 |
Good source calcium |
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