Ingredients
- 6 plates
- 2 parmesan brittles
- 1 radicchio head
- 1 romaine lettuce
- 1 c all purpose flour
- 1/2 c butter
- 1/2 c olive oil
- 1/2 c parmesan cheese
- 2 tb wine vinegar (red)
- 2 ts dijon mustard
- 1 ts garlic
- 1 ts black pepper
- 1/4 ts paprika
- 1/4 ts salt
- some arugula
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)
