Sat-Dinner: Mushroom, Fennel and Parmesan Sal
| Yield: | 8 Servings |
| Categories: | Salads, Vegetables |
| 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 |
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