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: 60 grams 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; 6 fillets oil-packed anchovy fillets, minced; 6 fillets oil-packed anchovy fillets, minced; 108 milliliters pure olive oil; 25 grams freshly grated Parmesan; 1 Tbsp freshly grated Parmesan; 250 grams 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 is a main course that serves 6. Watching your figure? This gluten free and pescatarian recipe has 277 calories, 21g of protein, and 17g of fat per serving. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up lemon juice, worcestershire sauce, parmesan, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes.

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

Crackers

Serve immediately.

Equipment

Ingredients

Servings:

60grams

lightly packed arugula, stems removed 1Tbsp

Champagne vinegar 1Tbsp

Dijon mustard 3heads

endive, cored and separated into whole leaves 3mediums

garlic cloves 1teaspoons

fresh coarsely ground black pepper 1dash

hot sauce (recommended: Tabasco)1Tbsps

fresh lemon juice 6fillets

oil-packed anchovy fillets, minced 6fillets

oil-packed anchovy fillets, minced 108milliliters

pure olive oil 25grams

freshly grated Parmesan 1Tbsp

freshly grated Parmesan 250grams

freshly grated Parmesan 1head

radicchio, separated into whole leaves 0teaspoons

finely ground sea salt, preferably gray salt 0teaspoons

Worcestershire sauce

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Chardonnay, Sauvignon Blanc, and Gruener Veltliner are great choices for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.