Market Salad with Parmesan Brittle

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.