Tri-colore salad with frico crackers and caesar vinaigrette

Tri-colore salad with frico crackers and caesar vinaigrette

  • Preparation Time30 mins
  • Cooking Time20 mins
  • Serves6
  • DifficultyMedium

For the dressing

3 medium garlic cloves
6 oil-packed anchovy fillets, minced
1/4 tsp finely ground sea salt, preferably grey salt
1 tbsp Champagne vinegar
1 tbsp Dijon mustard
1/2 tbsp fresh lemon juice
1/4 tsp Worcestershire sauce
1 dash hot sauce (recommended: Tabasco)
1/2 tsp fresh coarsely ground black pepper
6 tbsps pure olive oil
25g freshly grated Parmesan cheese

For the crackers

250g freshly grated Parmesan

For the salad

3 heads chicory, cored, separated into whole leaves
1 head radicchio, separated into whole leaves
300g lightly packed rocket, stems removed
1 tbsp freshly grated Parmesan
1) To make the dressing: Chop and smear the garlic with the anchovies and salt until you create a smooth paste. Add the paste to a small bowl. Add the 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 it to room temperature about 1 hour before serving). Makes about 240ml. (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.)

2) To make the crackers: Heat an 20cm nonstick skillet over medium heat. Sprinkle 35g 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 colour, after 3-4 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. 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 five more times with the remaining cheese.

3) In a large bowl, combine the chicory, radicchio and rocket. 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 two or three pieces and garnish the salads with them.

Serve immediately.

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