Guest guest Posted February 27, 2002 Report Share Posted February 27, 2002 Fennel, Mushroom, and Arugula Salad Recipe courtesy Kathleen Daelemans 2 small fennel bulbs, trimmed, cored, and sliced thin 1/2 pound mushrooms, brushed 2 cups arugula 1/2 pound baby artichokes trimmed and quartered 1 lemon, sliced thin Extra-virgin olive oil 1/4 cup fresh lemon juice Coarse salt and pepper Fresh parmesan curls, to garnish In a large bowl, combine fennel, mushrooms, arugula, artichokes, and lemon slices. Season with salt and pepper. Plate on 6 to 8 salad plates. Drizzle with oil and lemon juice. Garnish with Parmesan curls. Yield: 6 to 8 servings Prep Time: 20 minutes Difficulty: Medium Language is an expression of thought. Everytime you speak, your mind is on Parade Mark 12: 30,31 _______________ Join the world’s largest e-mail service with MSN Hotmail. http://www.hotmail.com Quote Link to comment Share on other sites More sharing options...
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