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!
Have you heard about our Young Chefs’ Club? Members get a themed (and kid-tested) box delivered each month!
Trace bowl or plate on parchment paper and shape 4 frico.
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.
In large bowl, whisk together mayonnaise, lemon juice, mustard, oil, Worcestershire, anchovies (if using), garlic, pepper, and salt.
Add lettuce to bowl with dressing and use tongs to toss until lettuce is coated with dressing.
It takes only one ingredient to create crisp, golden frico: cheese! But you can’t use just any cheese to make frico. It has to be a hard, aged cheese, such as Asiago or Parmesan. Not “aged” like your grandparents or cheese that’s been sitting in your refrigerator for months: In the cheese world, “aged” means that the cheese has spent time—from a few months to more than a year—sitting in a climate-controlled room before it’s sold. As a cheese ages, it loses water through evaporation and becomes harder. Aged cheeses are also more flavorful—bonus!
When you melt an aged cheese like Asiago, it dries out quickly (because it has less water to start with) and then becomes crispy and golden brown. If you tried to make frico with a young cheese, like Monterey Jack, which contains more water, it wouldn’t work. Monterey Jack gets soft and gooey when you heat it, rather than brown and crispy.