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Market Salad with Parmesan Brittle - Buon`Appetito

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 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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