| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Vegetables, Salads, Italian |
6 |
Servings |
INGREDIENTS
| 1 |
bn |
Arugula |
| 1 |
sm |
Radicchio head |
| 1 |
sm |
Romaine lettuce |
| 2 |
tb |
Red wine vinegar |
| 2 |
ts |
Dijon mustard |
| 1 |
ts |
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 |
ts |
Paprika |
| 1 |
ts |
Black pepper, fresh ground |
| 1/4 |
ts |
Salt |
INSTRUCTIONS
VINAIGRETTE
PARMESAN BRITTLE
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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