Frico Salad Recipe

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Ingredients

Count

Nutrition

615

Calories

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Ingredients:

Serving

1 tbsp red wine vinegar
1 tbsp dry white wine
2 tsp dijon mustard
1 tsp anchovy paste
1/2 tsp salt
1/4 tsp freshly ground pepper
1 garlic clove, minced
1 shallot, minced
1/4 cup olive oil
1 lb medium red potatoes
2 1/2 tbsp olive oil
1 lb shiitake mushrooms, stemmed, caps thickly sliced
salt and freshly ground pepper
1 tbsp unsalted butter
1 garlic clove, minced
1 shallot, minced
1/4 cup white wine
2 tsp fresh lemon juice
1/2 tsp chopped fresh thyme
1/2 tsp chopped fresh rosemary
1/2 lb italian provolone cheese, coarsely grated (2 2/3 cups)
10 cup tightly packed trimmed watercress (4 bunches)
2 cups tightly packed radicchio leaves, torn into bite-size pieces (from 1 large head)

Directions:

Prepare the dressing: In a small bowl, blend all the ingredients and set aside.
Make the salad: In a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Boil until tender, about 15 minutes. Drain and let cool slightly. Peel the potatoes and slice them 1/4 inch thick.
In a large nonreactive skillet, warm 1 1/2 tablespoons of the olive oil over high heat. When the oil is hot, add the mushrooms in an even layer and cook undisturbed until browned on the bottom, about 3 minutes. Reduce the heat to moderately high, season with salt and pepper and sauté until tender, about 4 minutes. Add the butter, garlic and shallot, reduce the heat to moderately low and cook, stirring, until the shallot is tender, about 4 minutes. Scrape the mushrooms onto a plate.
Set the skillet over high heat. Add the remaining 1 tablespoon oil and when it is very hot, add the potatoes in an even layer. Season with salt and pepper and cook undisturbed until brown on the bottom, about 4 minutes. Turn the potatoes and stir in the mushrooms. Add the wine and cook, stirring, until absorbed. Add the lemon juice, thyme, and rosemary and remove from the heat. Season with salt and pepper.
Warm a nonstick medium skillet over moderate heat for 1 minute. Measure out 1/3 cup of the grated cheese and sprinkle it into the skillet in a 6-inch round. Cook the cheese until it melts and becomes a lightly browned disk, about 4 minutes. Loosen the frico from the skillet and slide it onto a plate to cool; it will crisp up as it cools. Repeat to make 7 more disks.
Set 4 frico disks on a work surface. Reheat the potatoes and mushrooms in the skillet and spoon the mixture evenly onto the disks. Drizzle about 1/2 tablespoon of the dressing over each serving and top with a second frico disk. With a large sharp knife, quarter each filled frico.
In a large bowl, toss the watercress and radicchio thoroughly with the remaining dressing. Mound the greens on 4 large plates and arrange a quartered frico on top of each salad. Serve immediately with a knife and fork.
Make Ahead: The potato and mushroom filling and the frico disks can stand at room temperature for up to 6 hours.
Wine Recommendation: A simple but characterful white is the best choice. Look for a Pinot Blanc from Alsace, such as the 1994 Lucien Albrecht Pinot Blanc d'Alsace, or an Oregon Pinot Gris, such as the 1994 King Estate.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	614.76 Kcal (2574 kJ)
Calories from fat	377.4 Kcal
		% Daily Value*
Total Fat	41.93g	65%
Cholesterol	56.04mg	19%
Sodium	1261.51mg	53%
Potassium	1153.03mg	25%
Total Carbs	38.07g	13%
Sugars	8.67g	35%
Dietary Fiber	7.51g	30%
Protein	21.92g	44%
Vitamin C	16.3mg	27%
Iron	2.6mg	14%
Calcium	483.6mg	48%

Amount Per 100 g
Calories	155.37 Kcal (651 kJ)
Calories from fat	95.38 Kcal
		% Daily Value*
Total Fat	10.6g	65%
Cholesterol	14.16mg	19%
Sodium	318.83mg	53%
Potassium	291.41mg	25%
Total Carbs	9.62g	13%
Sugars	2.19g	35%
Dietary Fiber	1.9g	30%
Protein	5.54g	44%
Vitamin C	4.1mg	27%
Iron	0.7mg	14%
Calcium	122.2mg	48%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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