Market Salad with Parmesan Brittle
Yield
6 servingsPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
arugula (roquette)
|
*
|
| 1 | small |
radicchio
head |
*
|
| 1 | small |
romaine lettuce
|
*
|
| Vinaigrette | |||
| 2 | tablespoons |
red wine vinegar
|
|
| 2 | teaspoons |
dijon mustard
|
|
| 1 | teaspoon |
garlic
finely chopped |
|
| ½ | cup |
olive oil
|
|
| Parmesan brittle | |||
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
butter
|
|
| ½ | cup |
Parmesan cheese
grated |
|
| ¼ | teaspoon |
paprika
|
|
| 1 | teaspoon |
black pepper
fresh |
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | bunch |
arugula (roquette)
|
*
|
| 1 | small |
radicchio
head |
*
|
| 1 | small |
romaine lettuce
|
*
|
| Vinaigrette | |||
| 3E+1 | ml |
red wine vinegar
|
|
| 1E+1 | ml |
dijon mustard
|
|
| 5 | ml |
garlic
finely chopped |
|
| 118 | ml |
olive oil
|
|
| Parmesan brittle | |||
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
butter
|
|
| 118 | ml |
Parmesan cheese
grated |
|
| 1.3 | ml |
paprika
|
|
| 5 | ml |
black pepper
fresh |
|
| 1.3 | ml |
salt
|
|
Directions
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.
Tear lettuce into bite sized pieces and combine in bowl.
Vinaigrette: In a separate bowl, whisk together vinegar, mustard and garlic.
Slowly whisk in oil.
Toss with salad.
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.
Preheat oven to 375℉ (190℃).
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.
On a floured board with a floured rolling pin, roll dough out into a rectangle approx 12 x 7 inch in size.
Cut into 1 inch strips.
Lay strips onto a cookie sheet.
Bake on middle rack for 9 to 10 minutes or until strips are pale gold.
Cook on cookie sheet.
Serve with salad.
