Tri-Colore Salad with Frico Crackers and Caesar

Name: Tri-Colore Salad with Frico Crackers and Caesar
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Global
Ingredients: 710 milliliters lightly packed arugula, stems removed; 1 Tbsp Champagne vinegar; 1 Tbsp Dijon mustard; 3 heads endive, cored and separated into whole leaves; 3 mediums garlic cloves; 1 teaspoons fresh coarsely ground black pepper; 1 dash hot sauce (recommended: Tabasco); 1 Tbsps fresh lemon juice; 6 fillets oil-packed anchovy fillets, minced; 118 milliliters pure olive oil; 59 milliliters freshly grated Parmesan; 1 Tbsp freshly grated Parmesan; 591 milliliters freshly grated Parmesan; 1 head radicchio, separated into whole leaves; 0 teaspoons finely ground sea salt, preferably gray salt; 0 teaspoons Worcestershire sauce

Tri-Colore Salad with Frico Crackers and Caesar might be just the main course you are searching for. One serving contains 401 calories, 21g of protein, and 31g of fat. This gluten free and pescatarian recipe serves 6. Only Head to the store and pick up endive, parmesan, radicchio, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. Tri-Colore Salad with Frico Crackers and Caesar, Tri Colore Salad, and Tri Colore Salad with Fennel are very similar to this recipe.

Instructions

To make the dressing: Chop and smear the garlic with the anchovies and salt until you create a smooth paste.

Ingredients you will need

Anchovies

Garlic

Salt

Add the paste to a small bowl.

Equipment you will use

Bowl

Add the vinegar, mustard, lemon juice, Worcestershire sauce, hot sauce, and lots of pepper.

Ingredients you will need

Worcestershire Sauce

Lemon Juice

Hot Sauce

Mustard

Vinegar

Pepper

Mix well.

Whisk in the olive oil gradually.

Ingredients you will need

Olive Oil

Equipment you will use

Whisk

Add the cheese and whisk again. Set the dressing aside for 1 hour or longer (if overnight, refrigerate the dressing and bring it to room temperature about 1 hour before serving). Makes about 1 cup. (You can put all of the ingredients into a jar, cover tightly with a lid and shake to blend. This is a great way to store the dressing.)

Ingredients you will need

Cheese

Shake

Equipment you will use

Whisk

Heat an 8-inch nonstick skillet over medium heat.

Equipment you will use

Frying Pan

Sprinkle 6 tablespoons of the cheese into the pan so it forms a lace-thin layer that fills the bottom of the skillet. The cheese will bubble in the pan. When the top side of the cheese has reached a pale gold color, after 3 to 4 minutes, remove the pan from the heat and allow the cheese to firm up for 1 minute. Carefully turn the cheese over with a spatula, return to heat, and cook until cheese is golden on both sides, about 1 more minute.

Ingredients you will need

Cheese

Equipment you will use

Frying Pan

Spatula

Remove the cracker and drain it on paper towels to absorb any excess fat. Wipe the skillet clean with paper towels and repeat the process 5 more times with the remaining cheese.

Ingredients you will need

Crackers

Cheese

Equipment you will use

Paper Towels

Frying Pan

In a large bowl combine the endive, radicchio, and arugula.

Ingredients you will need

Radicchio

Arugula

Endive

Equipment you will use

Bowl

Drizzle enough dressing over the top to lightly coat the leaves (you may not need all the dressing). Toss to coat the leaves evenly. Arrange the leaves on serving plates.

Sprinkle a bit of Parmesan over each salad. Split each cracker into 2 or 3 pieces and garnish the salads with them.

Ingredients you will need

Parmesan