1 bn Arugula
1 sm Radicchio head
1 sm Romaine lettuce
——————————–VINAIGRETTE——————————– 2 tb Red wine vinegar
2 ts Dijon mustard
1 ts 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 ts 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 12×7 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)