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1
Use lettuces that have flavour to stand up to the rich, sharp taste of the brittle and the bite of the dressing.
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2
Arugula is a spicy leafy green similar in flavour to watercress.
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3
If you can't find arugula, use watercress in its place.
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4
Tear lettuce into bite sized pieces and combine in bowl.
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5
Vinaigrette: In a separate bowl, whisk together vinegar, mustard and garlic.
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6
Slowly whisk in oil.
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7
Toss with salad.
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8
Place salad on 6 plates and top with 2 parmesan brittles.
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9
Serve rest seperately.
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10
PARMESAN BRITTLE: These delectable biscuits are wonderful with the salad but can also be served with soups or as an hors d'oeuvre.
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11
Let them cool for a few minutes before removing them from cookie sheet.
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12
They are quite brittle, so if they break, don't worry.
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13
Serve them anyway.
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14
Preheat oven to 375F (190C).
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15
By hand or in a food processor, cut butter into flour.
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16
Grate your own Parmesan cheese if possible - consistency will be better.
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17
Mix in Parmesan, paprika, pepper and salt.
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18
Form into a ball.
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19
On a floured board with a floured rolling pin, roll dough out into a rectangle approx 12 x 7 inch in size.
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20
Cut into 1 inch strips.
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21
Lay strips onto a cookie sheet.
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22
Bake on middle rack for 9 to 10 minutes or until strips are pale gold.
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23
Cook on cookie sheet.
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24
Serve with salad.
