Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 Fennel bulb
1/4 lb Parmesan cheese
4 c Mushrooms, thinly sliced
2 tb Fresh parsley, chopped
2 tb Fresh basil, chopped
8 Radicchio leaves
8 Boston lettuce leaves

--------------------------DRESSING-------------------------------
2 tb Red wine vinegar
2 tb Balsamic vinegar
1/2 ts Salt
1/2 ts Pepper
1/3 c Olive oil

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

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