recipe

Why serve your salad on regular plates when you can serve it on plates made of cheese? Introducing crispy, cheesy frico (“FREE-ko”)—it’s fun to say and even more fun to eat!

safety
  • Uses the oven
  • Uses a knife
difficulty
  • Intermediate
time
  • 1 hour
yield
  • Serves 4

hey curious cook—

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Prepare Ingredients

Vegetable oil spray
2 cups
shredded Asiago cheese (6 ounces)
⅓ cup
mayonnaise
1 tablespoon
lemon juice, squeezed from ½ lemon
1½ teaspoons
Dijon mustard
1½ teaspoons
extra-virgin olive oil
1 teaspoon
Worcestershire sauce
1–2
anchovy fillets, rinsed, patted dry, and minced (optional)
1
small garlic clove, peeled and minced
⅛ teaspoon
pepper
Pinch
salt
2
romaine lettuce hearts (12 ounces), cut into bite-size pieces

Gather Cooking Equipment

2
sheets parchment paper
Ruler
Pencil or pen
Bowl or plate with 7-inch diameter
2
rimmed baking sheets
½-cup dry measuring cup
Oven mitts
2
cooling racks
Thin metal spatula
4
serving plates
Large bowl
Whisk
Tongs
1
 

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.

 
2
 
Vegetable oil spray
2 cups
shredded Asiago cheese (6 ounces)

Trace bowl or plate on parchment paper and shape 4 frico.

Preparing Frico

Place bowl upside-down on left side of 1 sheet of parchment paper. Trace around edge of bowl to create circle with 7-inch diameter. Repeat on right side of parchment. Repeat again on second sheet of parchment.

Flip each sheet of parchment marked side down and place 1 in each rimmed baking sheet. Spray both sheets of parchment paper with vegetable oil spray.

Place ½ cup cheese in center of each circle. Spread cheese to edge of circle in thin, even layer.

 
3
 

Place baking sheets in oven. Bake until cheese turns light golden brown, 12 to 15 minutes.

 
4
 

Use oven mitts to remove baking sheets from oven (ask an adult for help). Place baking sheets on cooling racks and let cool for 10 minutes.

 
5
 

Use thin metal spatula to carefully lift frico off parchment paper and transfer each frico to serving plate.

 
6
 
⅓ cup
mayonnaise
1 tablespoon
lemon juice, squeezed from ½ lemon
1½ teaspoons
Dijon mustard
1½ teaspoons
extra-virgin olive oil
1 teaspoon
Worcestershire sauce
1–2
anchovy fillets, rinsed, patted dry, and minced (optional)
1
small garlic clove, peeled and minced
⅛ teaspoon
pepper
Pinch
salt

In large bowl, whisk together mayonnaise, lemon juice, mustard, oil, Worcestershire, anchovies (if using), garlic, pepper, and salt.

 
7
 
2
romaine lettuce hearts (12 ounces), cut into bite-size pieces

Add lettuce to bowl with dressing and use tongs to toss until lettuce is coated with dressing.

 
8
 

Use tongs to divide salad evenly among frico “plates,” piling salad in center of each frico. Serve.