Categories: Vegetables, Salads, Italian 
      Yield: 6 servings 
  
      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)