Market Salad with Parmesan Brittle Recipe

Name: Market Salad with Parmesan Brittle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch arugula (roquette); 1 small radicchio head; 1 small romaine lettuce; 2 tablespoons red wine vinegar; 2 teaspoons dijon mustard; 1 teaspoon garlic finely chopped; 1/2 cup olive oil; 1 cup flour, all-purpose; 1/2 cup butter; 1/2 cup parmesan, parmigiano-reggiano cheese, grated grated; 1/4 teaspoon paprika; 1 teaspoon black pepper fresh; 1/4 teaspoon salt

Servings: persons

1 bunch arugula (roquette)
1 small radicchio head
1 small romaine lettuce
2 tablespoons red wine vinegar
2 teaspoons dijon mustard
1 teaspoon garlic finely chopped
1/2 cup olive oil
1 cup flour, all-purpose
1/2 cup butter
1/2 cup parmesan, parmigiano-reggiano cheese, grated grated
1/4 teaspoon paprika
1 teaspoon black pepper fresh
1/4 teaspoon salt

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

640

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 bunch arugula (roquette), 1 small radicchio head, 1 small romaine lettuce, 2 tablespoons red wine vinegar, and more.

Yes, Market Salad with Parmesan Brittle falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Market Salad with Parmesan Brittle

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions