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
A Recipe for
Market Salad With Parmesan Brittle - Buon'app
Training is everything. The peach was once a bitter almond; cauliflower is nothing but cabbage with a college education. |
| Mark Twain |
Food Tip |
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This Recipe for Market Salad With Parmesan Brittle - Buon'app is one of thousands in the Recipes-to-go Cheese Cookbook.
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
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Anyhow, the hole in the doughnut is at least digestible. |
| H.L. Mencken |
The trouble with eating Italian food is that five or six days later you're hungry again. |
| George Miller |
This is a recipe for Market Salad With Parmesan Brittle - Buon'app from the recipe cookbook of Recipes-to-go (Cheese)
Cooking Rule... If at first you don't succeed, order pizza. |
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"Americans, more than any other culture on earth, are cookbook cooks; we learn to make our meals not from any oral tradition, but from a text. The just-wed cook brings to the new household no carefully copied collection of the family's cherished recipes, but a spanking new edition of ‘Fannie Farmer’ or ‘The Joy of Cooking’." |
| John Thorne, American food writer |
This special feeling towards fruit, its glory and abundance, is I would say universal.... We respond to strawberry fields or cherry orchards with a delight that a cabbage patch or even an elegant vegetable garden cannot provoke. |
| Jane Grigson |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
A good cook is like a sorceress who dispenses happiness. |
| Elsa Schiapirelli |
Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
| Tom Jones and Harvey Schmidt |
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)
Serves: 6
Market Salad With Parmesan Brittle - Buon'app Recipe brought to you by Recipes To-Go