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
It is possible to follow the history of meal recipes far back into the distant past, in truth as far as early Egypt, and quite possibly further than that. However, these, early records were just primitive hieroglyphic instructions for meal preparation.
In fact, the most ancient recipe discovered, according to experts in ancient history is a series of stone 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 those who drank it feel wonderful and blissful. Later on, in The time of the romans around 25BC a roman called Apicius created a collection of scripts which described recipes prepared by the Romans. In his works, Apicius tells us how the meals were separated into starters, main meal and desserts, a very modern way of dining. He also describes how the chefs of Roman times were skilled in the use of a good variety of aromatic flavors, including many that are still in use today like basil, mint and parsley. Later on in the 1400s, people returning from the crusades brought us many new foods and herbs from the holy lands, including coriander, parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an explosion in books on cookery, the majority of which still exist in private libraries. The arrival of television gave us celebrity chefs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Sat Dinner_ Mushroom~ Fennel & Parmesan Sal recipe.
