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Tri-Colore Salad with Frico Crackers and Caesar Vinaigrette
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Brief Description
An elegant salad well worth the work for family or guests.
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Main Ingredient
endive
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Category: Salads
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Cuisine: Italian
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Prep Time: 95 min(s)
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Cook Time: 20 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Make the dressing a day ahead and keep in the fridge. It likes to sit so the garlic and anchovy flavors can bloom. You can also make the frico crackers a day ahead and keep them at room temperature wrapped in plastic.
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Posted By: 1susanne
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Posted On: Sep 27, 2013
Number of Servings:
Ingredients:
- 3 cloves - garlic
- 6 - oil-packed anchovy fillets minced
- 1/4 teaspoons - finely ground sea salt preferably gray salt
- 1 tablespoons - Champagne vinegar
- 1 tablespoons - Dijon mustard
- 1/2 tablespoons - fresh lemon juice
- 1/4 teaspoons - Worcestershire sauce
- 1 dashes - hot sauce recommended Tabasco
- 1/2 teaspoons - fresh coarsely ground black pepper
- 1/2 cups - pure olive oil
- 1/4 cups - freshly grated Parmesan
- 2 1/2 cups - freshly grated Parmesan
- 3 heads - endive cored, separated into whole leaves
- 1 heads - radicchio separated into whole leaves
- 3 cups - lightly packed arugula stems removed
- 1 tablespoons - freshly grated Parmesan
Directions:
To make the dressing: chop and smear the garlic with the anchovies and salt until a smooth paste is created. Add the paste to a small bowl. Add vinegar, mustard, lemon juice, Worcestershire sauce, hot sauce, and lots of pepper. Mix well. Whisk in the olive oil gradually; add the cheese and whisk again. Set the dressing aside for 1 hour or longer (if overnight, refrigerate the dressing and bring to room temperature about 1 hour before serving). Makes about 1 cup. (You can put all the ingredients into a jar, cover tightly with a lid and shake to blend. This is a great way to store the dressing).
For the crackers: Heat an 8-inch nonstick skillet over medium heat. 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 is a pale gold color, after 3-4 minutes, remove the pan from heat and allow the cheese to firm up for 1 minute. Carefully turn the cheese over with a spatula, return pan to heat, and cook until cheese is golden on both sides, about 1 more minute. 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.
In a large bowl combine the endive, radicchio, and arugula. Drizzle enough dressing over the top to lightly coat the leaves (you may not need all of 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.
Serve immediately.
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