Ingredients
1 fennel bulb
1/4 lb parmesan cheese
4 cup mushrooms, thinly sliced
2 tbsp fresh parsley, chopped
2 tbsp fresh basil, chopped
8 radicchio leaves
8 boston lettuce leaves
DRESSING
2 tbsp red wine vinegar
2 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp pepper
1/3 cup olive oil
Directions
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 Upside-Down 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
Servings: 8 servings
Sat-Dinner: Mushroom~ Fennel & Parmesan Sal Recipe brought to you by Recipe Ideas
Categories: Cheese; Dinner; Mushroom; Vegetable
The History of Recipes
We can read the history of `recipes` back into the distant past, at least as far back as early Egypt, and possibly even further. In practice though, mostly, these ancient records were just very basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the oldest recipe in existence, according to academics is a series of ancient tablets in the Sumerian language which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful and blissful. Later on, in Roman times around 25BC a man called Apicius assembled some documents detailing recipes cooked by wealthy roman citizens. He describes how the meals were divided into appetizers, main meal and desserts, something we still use today. Aspicius also tells us how the ancient Romans used many herbs, including many that are still in use today for example thyme, mint and parsley. For the next few years, the powerful families of Europe competed to offer the most extravagent meals, and as a consequence, chefs and their recipes were at a premium. Notwithstanding that, it was during the 19th century that cookery and recipe collections rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to collating, verifying, and recording recipes of the day. By the advent of the twentieth century, recipe publications were in great demand, mostly as a result of more people being able to read, increased leisure time and having more disposable income. |
We hope you enjoy this Sat Dinner_ Mushroom~ Fennel & Parmesan Sal recipe.
