Strawberry & Arugula Salad w/Manchego Fricos
Italian for "little trifles," a frico is a lacy wafer of crispy fried cheese. They're made by cooking little piles of finely shredded cheese in a skillet until the cheese starts to bubble and brown slightly around the edges. Sometimes a bit of flour or herbs is mixed in. They are absolutely delicious as a garnish for a salad or soup. Here they're made with Manchego, a Spanish sheep's milk cheese. You can make them with Parmesan or cheddar as well.
- 1 cup shredded Manchego cheese (4 oz.)
- 3 Tbsp. olive oil
- 3 Tbsp. balsamic vinegar
- 1/4 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 3 cups strawberries, halved and/or quartered
- 4 cups baby arugula
Preparation time 15mins
Cooking time 24mins
For fricos, heat a medium nonstick skillet over medium heat. Sprinkle one-third of the cheese over the bottom of the skillet, shaking the skillet so the cheese is in an even layer. Cook for 2 to 3 minutes or until cheese browns around the edges. Remove skillet from heat for 30 to 40 seconds or until cheese is set. using a spatula and fork, carefully turn frico over, return to heat, and cook for 1 to 2 minutes more or until underside is golden. Slide frico out of pan onto a wire rack. Repeat with the remaining cheese to make 3 fricos.
For salad, in a large bowl, combine olive oil, balsamic vinegar, salt and pepper. Add strawberries and arugula; toss to coat. Transfer salad to 6 serving plates or a large platter.
Break fricos into pieces and serve with salad.