Market Salad With Parmesan Brittle - Buonapp Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 bunch: Arugula,
1 small: Radicchio head,
1 small: Romaine lettuce,
VINAIGRETTE
2 tbsp: Red wine vinegar,
2 tsp: Dijon mustard,
1 tsp: Garlic, finely chopped
1/2 cup: Olive oil,
PARMESAN BRITTLE
1 cup: All purpose flour,
1/2 cup: Butter,
1/2 cup: Parmesan cheese, grated
1/4 tsp: Paprika,
1 tsp: Black pepper, fresh ground
1/4 tsp: 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 cant 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 doeuvre. Let them cool for a few minutes before removing
them from cookie sheet. They are quite brittle, so if they break,
dont 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)
Source from luhu.jp
of the brittle and the bite of the dressing. Arugula is a spicy leafy
green similar in flavour to watercress. If you cant 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 doeuvre. Let them cool for a few minutes before removing
them from cookie sheet. They are quite brittle, so if they break,
dont 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)
Source from luhu.jp