Frico Salad

Ingredients

  • ¼ cup olive oil
  • ½ teaspoon chopped fresh thyme
  • 2 ½ tablespoons olive oil
  • Salt and freshly ground pepper
  • 1 garlic clove, minced
  • ½ teaspoon salt
  • 1 shallot, minced
  • + 18 more ingredients
    • ½ pound Italian provolone cheese, coarsely grated (2 2/3 cups)
    • 1 pound shiitake mushrooms, stemmed, caps thickly sliced
    • 1 teaspoon anchovy paste
    • ¼ teaspoon freshly ground pepper
    • 1 shallot, minced
    • SALAD:
    • 1 tablespoon unsalted butter
    • 1 pound medium red potatoes
    • 1 tablespoon dry white wine
    • 1 tablespoon red wine vinegar
    • 1 garlic clove, minced
    • 10 cup tightly packed trimmed watercress (4 bunches)
    • ½ teaspoon chopped fresh rosemary
    • 2 teaspoons fresh lemon juice
    • 2 teaspoons Dijon mustard
    • ¼ cup white wine
    • DRESSING:
    • 2 cups tightly packed radicchio leaves, torn into bite-size pieces (from 1 large head)

1. Prepare the dressing: In a small bowl, blend all the ingredients and set aside. 2. 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...

View full recipe at My Recipes

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