| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Italian, Salads, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
|
Arugula |
| 1 |
|
Radicchio head |
| 1 |
|
Romaine lettuce |
| 2 |
T |
Red wine vinegar |
| 2 |
t |
Dijon mustard |
| 1 |
t |
Garlic, finely chopped |
| 1/2 |
c |
Olive oil |
| 1 |
c |
All purpose flour |
| 1/2 |
c |
Butter |
| 1/2 |
c |
Parmesan cheese, grated |
| 1/4 |
t |
Paprika |
| 1 |
t |
Black pepper, fresh ground |
| 1/4 |
t |
Salt |
INSTRUCTIONS
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) From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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