Czr Recipe

Make frico

Line a baking sheet with parchment. Heat a nonstick skillet over medium heat. Sprinkle 2 to 3 tablespoon mounds of the grated Parmesan into the skillet (or directly onto parchment if oven-baking), spacing them so they won't touch; gently press each mound into 3–4 inch rounds. If using skillet: cook until edges are bubbling and golden, 2–3 minutes, then carefully flip with a thin spatula and cook 30–60 seconds more until golden. Transfer to parchment to cool and crisp. If oven: place mounds on parchment on baking sheet and bake at 375°F (190°C) 6–8 minutes until golden. Sprinkle lightly with black pepper while warm if using. Cool completely; they will crisp as they cool. Makes 4 frico pieces.

Toast croutons

Preheat oven to 400°F (200°C). In a mixing bowl, toss focaccia cubes with 2 tbs olive oil, minced garlic, kosher salt, and black pepper until evenly coated. Spread in a single layer on a baking sheet. Bake 8–12 minutes, tossing once halfway through, until golden and crisp on the edges. Remove from oven and let cool slightly.

Whisk dressing

In a small bowl or jar combine lemon juice, Dijon mustard, anchovy paste, grated Parmesan, Worcestershire, grated garlic, salt, and pepper. Whisk while slowly streaming in 6 tbs olive oil until emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness or a pinch more salt if needed.

Wash and thoroughly dry the romaine hearts. Tear into bite-sized pieces and place in a large chilled bowl.

Add the warm (or room-temperature) focaccia croutons to the bowl with romaine. The warm croutons help slightly wilt the lettuce for a better texture contrast.

Pour about half the dressing over the lettuce and croutons, then toss gently using salad tongs to coat evenly. Add more dressing to taste — you want the leaves lightly but thoroughly dressed, not drenched.

Toss in the shaved Manchego, reserving a small amount for garnish. Break the Parmesan frico into large shards if desired and tuck them into the salad or use as crisp garnish on top.

Plate the salad on individual plates or a shared platter. Finish with remaining Manchego shavings and an extra crack of black pepper. Serve immediately so croutons and frico remain crisp.