Market salad with parmesan brittle- buon'appetito

 
             MARKET SALAD WITH PARMESAN BRITTLE - BUON'APPETITO
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Salads
                 Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       bn           Arugula
    1       sm           Radicchio head
    1       sm           Romaine lettuce
                         -----VINAIGRETTE-----
    2       tb           Red wine vinegar
    2       ts           Dijon mustard
    1       t            Garlic, finely chopped
      1/2   c            Olive oil
                         -----PARMESAN BRITTLE-----
    1       c            All purpose flour
      1/2   c            Butter
      1/2   c            Parmesan cheese, grated
      1/4   ts           Paprika
    1       t            Black pepper, fresh ground
      1/4   ts           Salt
 
   Use lettuces that have flavour to stand up to the rich, sharp taste of the
   brittle and the bite of the dressing. Arugula is a spicy leafy green
   similar
   in flavour to watercress. If you can't find arugula, use watercress in its
   place.
   1. Tear lettuce into bite sized pieces and combine in bowl.
   2. (Vinaigrette) In a separate bowl, whisk together vinegar, mustard and
   garlic. Slowly whisk in oil. Toss with salad
   3. Place salad on 6 plates and top with 2 parmesan brittles. Serve rest
   seperately.
   PARMESAN BRITTLE: These delectable biscuits are wonderful with the salad
   but
   can also be served with soups or as an hors d'oeuvre. Let them cool for a
   few
   minutes before removing them from cookie sheet. They are quite brittle, so
   if
   they break, don't worry. Serve them anyway.
   1. Preheat oven to 375F(190C). By hand or in a food processor, cut butter
   into flour. Grate your own Parmesan cheese if possible - consistency will
   be
   better. Mix in Parmesan, paprika, pepper and salt. Form into a ball.
   2. On a floured board with a floured rolling pin, roll dough out into a
   rectangle approx 12x7 inch (30x18cm) in size. Cut into 1 inch (2.5cm)
   strips.
   Lay strips onto a cookie sheet. Bake on middle rack for 9-10 minutes or
   until
   strips are pale gold. Cook on cookie sheet. Serve with salad. (Makes 10-12)
  
 
 
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