Frico and Caesar Salad

Makes 8 small cups

Ingredients: 

FRICO

• 1 cup freshly grated (fine) Parmesan cheese
• Ground Pepper or Cayenne Pepper

CAESAR SALAD

• Romaine lettuce (approx 3 cups, torn)
• Anchovy paste, to taste
• Lemon juice (approx 1 Tbls)
• Freshly grated Parmesan cheese
• salt 
• fresh ground black pepper 
• extra-virgin olive oil (approx 2 Tbls)
• Worcestershire sauce (optional)
• Garlic (optional)

Instructions: 

MAKE FRICO:

Preheat oven to 350 degrees

Line baking sheet with parchement paper and sprinkle 2 Tablespoons of grated cheese in circles about 4 inches apart. Season with ground pepper or cayenne.

Bake until cheese melts and turns golden, about 6-8 minutes. Once cheese is golden, remove from oven and use a thin metal spatula to lift cheese circles up, and place in muffin tin for it to mold into shape. Let cool. Cheese will be fragile. 

MAKE SALAD:

In a mixing bowl combine anchovy paste, lemon juice and Parmesan. Season with salt and freshly ground black pepper. Drizzle with olive oil. Try the dressing, if you need more kick you could add couple dashes of Worcestershire sauce and/or a minced garlic glove. Toss with romaine until combined. (NOTE you may want to sample the frico...very salty...dont go overboard with the anchovy paste or the salt in the Ceasar dressing.

Arrange frico on platter and fill with salad. I usually add a little chopped cherry tomato and slice of hard-boiled egg. Serve immediately.

Source:  http://www.alagraham.com