Mushroom, Fennel and Parmesan Salad

Course : Salads
Serves: 8
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1 medium fennel bulb
1/4 pound chunk parmesan cheese
4 cups fresh mushrooms -- sliced
2 tablespoons fresh basil -- chopped
2 tablespoons fresh parsley -- chopped
8 medium leaves radicchio
8 medium leaves boston lettuce
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil

Preparation / Directions:

1. Trim fennel; slice as thinly as possible. 2. Trim Parmesan of rind or crust. With a chesse slicer or knife, slice as thinly as possible, set 8 slices aside for garnish. 3. In a large bowl, combine fennel, remaining cheese, mushrooms, parsley and basil. (Salad can be covered and refrigerated up to 12 hours at this point). 4. Dressing: In a small bowl, whisk together red wine and balsamic vinegars, salt, pepper; gradually whisk in oil. (Dressing can be made up to 12 hours ahead). 5. Toss salad with dressing to coat. Form 1 leaf radicchio and 1 boston into a cup on each plate; spoon in salad. Garnish with reserved cheese slices.


Nutritional Information:

94 Calories (kcal); 9g Total Fat; (83% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 141mg Sodium

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