Frico Tacos with Mache
- 4 Tsp Fresh Lemon Juice
- 1 Small Shallot - Minced
- 1 Tsp Dijon Mustard
- 1/4 Cup Extra-Virgin Olive Oil
- Coarse Salt & Freshly Ground Pepper
- 4 Small Bunches Mache - Stems Removed to Yield ~2 Cups Leaves
- 1 Recipe Asiago Frico - Shaped into 2 Dozen Taco Shells (Recipe Follows)
- In a small bowl, whisk together lemon juice, shallot, and mustard. Whisk in olive oil. Add salt and pepper, to taste.
- Gently toss mache with the vinaigrette. Carefully place mache into the frico tacos and serve. Assemble as close to serving time as possible.
- 9-oz. Asiago Cheese - Grated on the Fine Holes of a Box Grater to Yield 3 1/2 Cups
- 1 Tbs All-Purpose Flour
In a medium bowl, toss cheese and flour together. Heat a medium nonstick skillet over medium-low heat. Sprinkle 1 1/2 tablespoons of the cheese mixture into the pan to form a circle about 4 inches in diameter.
Cook until the cheese is somewhat melted but not firm, about 2 minutes. Using a spatula, turn the cheese over, and cook until it is visibly firm and just taking on a little color, 30 seconds to 1 minute.
Transfer the frico from the pan to a paper towel, and hold it in the palm of your hand. Press an offset spatula down the middle to form a taco shape. Transfer to paper towels to cool. Repeat with remaining cheese.
Store at room temperature in an airtight container for 2 to 3 days.
Note: Can also be made with cheddar, Gruyere or Parmesan cheese.
Yield: 2 dozen 4-inch fricos