Frico Salad Bowl Recipes

SPINACH SALAD IN A PARMESAN FRICO CUP

Steps:

• Preheat the oven to 375 degrees F.
• For the Parmesan Frico Cups:
• Place a silpat mat on a baking sheet. Place 6 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and 4 1/2 to 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly. Working quickly, use a thin spatula to transfer the Parmesan Frico to a muffin tin. Gently place a small drinking glass on top of the Parmesan Frico to mold it into the shape 1 of the muffin cups. Let cool until firm, about 5 minutes. Continue with the remaining Parmesan cheese.
• For the Citrus Vinaigrette:
• Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
• For the Spinach Salad:
• In a large bowl, combine all the ingredients. Drizzle with vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups and serve immediately.

SPINACH SALAD IN PARMESAN FRICO CUPS (GIADA DE LAURENTIIS)

Steps:

• Preheat the oven to 375 degrees F. CITRUS VINAIGRETTE: Combine all the ingredients in a jar or a tight-sealing plastic container. Shake to blend.
• FRICO CUPS: Place a sheet of parchment paper on a baking sheet. Place 4 (1/4-cup) mounds of Parmesan cheese on the mat and gently tap down until each mound is flat and about 5 inches in diameter. Bake for 8 to 10 minutes, until golden and bubbly.
• Meanwhile, invert a muffin pan onto the counter. Working quickly, use a thin spatula to transfer each of the Frico onto the inverted muffin tin (to form upside-down cups). Let cool until firm, about 5 minutes.
• SALAD & ASSEMBLY: In a large bowl, combine all the spinach salad ingredients. Drizzle with the vinaigrette and toss to combine. Divide the salad among the Parmesan Frico Cups. Serve immediately.

FRICO BOWLS

Steps:

• Preheat oven to 375 degrees. Line a baking sheet with a nonstick baking mat. Working on one half of the baking sheet, sprinkle 1/2 cup cheese to form a 7-inch circle; repeat process on other half of baking sheet.
• Bake until cheese melts and is just beginning to turn golden, 7 to 8 minutes. Remove baking sheet from oven, and let sit for 2 minutes. To form a bowl, use an offset spatula to carefully drape cheese rounds over small jars or cans of about 2 inches in diameter. Let cool completely. Repeat with remaining cheese.

PARMESAN CRISPS (FRICO)

Steps:

• Preheat oven to 375°F.
• Using largest holes on a 4-sided grater, coarsely shred enough cheese to measure 1 cup.
• Line a large baking sheet with nonstick liner. Stir together cheese, flour, and pepper. Arrange tablespoons of cheese 4 inches apart on liner, stirring cheese in bowl between tablespoons to keep flour evenly distributed. Flatten each mound slightly with a metal spatula to form a 3-inch round.
• Bake frico in middle of oven until golden, about 10 minutes. Cool 2 minutes on sheet on a rack, then carefully transfer each crisp (they are very delicate) with metal spatula to rack to cool completely.

RACHAEL RAY'S CAESAR-FILLED FRICOS

Steps:

• Preheat oven to 400ºF.
• On a large nonstick baking sheet, place about 2 tablespoons of the grated cheese in circles about 4 inches across. Place the baking sheet into the oven until the cheese melts and turns golden brown, about 5-7 minutes.
• While the cheese rounds are in the oven, set up 8 small cups or bowls on your countertop upside down.
• Once the cheese is golden, quickly remove the tray from the oven and, using a small knife or spatula, lift up the cheese rounds and place them over the inverted cups or bowls and allow them to cool. On the show she used an empty egg container but you could also use mini muffin tins.
• While the cheese bowls are cooling, combine the lettuce, anchovy paste, lemon juice and Parmigiano in a mixing bowl. Season with salt, freshly ground black pepper and a drizzle of olive oil, and toss to combine.
• When the cheese cups are completely cooled, arrange them on a serving platter and fill each one with a small scoop of the Caesar salad. Serve immediately.

GRUYERE AND CHEDDAR FRICO WITH ARUGULA SALAD

Steps:

• In a medium bowl, toss together both cheeses and the flour. Heat a large nonstick skillet over a low to medium flame and sprinkle 1 1/2 tablespoons of the cheese mixture onto the pan to form a 4-inch circle. Sprinkle some thyme over the cheese and cook until the cheese is somewhat melted but not firm. Using a spatula, turn the cheese over and cook until firm and golden.
• Transfer the frico to a paper towel, then quickly drape over a large rolling pin until completely cooled, to form a shell shape.
• To serve, remove from pin and top each frico with arugula salad.
• In a small bowl, whisk together lemon juice, shallots, mustard, and honey. Whisk in the olive oil and add salt and pepper, to taste. Lightly dress arugula leaves with the vinaigrette.

FRICO SALAD BOWL

Steps:

• To make one of these cheese bowls, find two small bowls that fit snugly inside each other. Line a large plate with a circle of parchment paper. Spread a thin layer of finely grated parmesan in a circle on the parchment, making the circle slightly larger than the size of the bowls. Microwave until melted, about 2 minutes. Quickly pick up the parchment and drape it, cheese-side up, over an upside-down bowl; immediately top with the other bowl and let cool 2 minutes. Remove the top bowl, invert the frico bowl and carefully remove the parchment. Let harden 30 minutes, then fill with salad.