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Market Salad With Parmesan Brittle - Buon'app

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: MARKET SALAD WITH PARMESAN BRITTLE - BUON'APP
 Categories: Vegetables, Salads, Italian
      Yield: 6 Servings
 
      1 bn Arugula
      1 sm Radicchio head
      1 sm Romaine lettuce

MMMMM------------------------VINAIGRETTE-----------------------------
      2 tb Red wine vinegar
      2 ts Dijon mustard
      1 ts Garlic, finely chopped
    1/2 c  Olive oil

MMMMM----------------------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 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)
 
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