Verde Del Contadino Recipe

Make frico

Grate 3 oz Parmigiano Reggiano finely. Heat a nonstick skillet over medium heat. Spoon 2 even tablespoons of grated cheese into the pan and spread into a 3–4 inch circle. Cook 2–3 minutes until the edges turn golden and the cheese melts into a crisp disc. If making multiple fricos, repeat using remaining cheese. Transfer frico to a paper towel-lined plate and let cool and crisp (they will harden as they cool). Reserve one frico whole and break remaining into shards for garnish.

Wash and thoroughly dry the arugula. Halve the cherry tomatoes. Trim radishes and slice thinly (use a mandoline or sharp knife) into rounds. Peel carrots and either julienne them thinly or use a vegetable peeler to make ribbons. Slice the red onion very thinly into half-moons; if raw onion is sharp, soak slices in cold water for 5 minutes then drain and pat dry to mellow flavor.

In a small bowl or jar combine 2 tablespoons red wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey, minced shallot and minced garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk or shake to combine. Slowly drizzle in 4 tablespoons extra-virgin olive oil while whisking (or add oil to jar and shake vigorously) until emulsified. Taste and adjust seasoning—add up to 1/2 tsp additional vinegar or a pinch more salt if desired.

Place the prepared arugula in a large salad bowl. Add halved cherry tomatoes, sliced radishes, carrot ribbons or julienne, and drained red onion slices. Drizzle about 3 tablespoons of the red wine vinaigrette over the salad (reserve any extra vinaigrette). Toss gently but thoroughly to coat the greens and vegetables evenly. Taste and add the remaining vinaigrette as needed, seasoning with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, if necessary.

Scatter shards of Parmigiano frico over the top and place one whole frico or larger shard as a centerpiece for presentation. Finish with a light drizzle (about 1 teaspoon) of extra-virgin olive oil over the frico for sheen if desired.

Serve immediately so the frico remains crisp. If preparing ahead, keep the frico separate and dress the salad just before serving.