07/13/2025
Crispy, crunchy, and (most importantly) cheesy 🧀 Meet your new favorite salad — Summer Greens with Flagship Reserve Frico 🥬
– Recipe –
Frico
* 1 cup Beecher’s Flagship Reserve cheese, finely grated�
Dressing
* 2 tablespoons finely chopped shallot
* 1 small garlic clove, grated
* 1/2 teaspoon honey
* 1 teaspoon kosher salt
* 1/4 teaspoon freshly cracked black pepper
* 3 tablespoons red w**e vinegar
* 1/3 cup extra-virgin olive oil
* 1 tablespoon crème fraîche
* 1/2 cup finely grated Beecher’s Flagship Reserve cheese�
Salad
* 1 head butter lettuce, washed
* 1 1/2 cup watercress, washed
* Fresh herbs, such as parsley, tarragon and basil
Frico
1. Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
2. Spread the grated Flagship Reserve cheese in a thin, even layer—approximately 7” x 10”. Gently tap the edges of the pan to help distribute the cheese evenly.
3. Bake for 10-12 minutes, checking occasionally to ensure the cheese is browning evenly. If needed, rotate the pan halfway through cooking.
4. Once fully melted, golden brown and most bubbling has subsided, remove from the oven and allow to cool. As it cools, it will harden and become crisp.
Dressing
1. In a medium bowl, combine shallot, garlic, honey, salt, pepper, and red w**e vinegar. Stir to mix.
2. Slowly pour in the olive oil in a steady stream while whisking constantly until the mixture is emulsified.
3. In a separate bowl, whisk together the grated Flagship Reserve and crème fraîche. Slowly add the vinaigrette, whisking until the dressing is smooth and fully combined.
Salad
1. In a large bowl, toss together the washed butter lettuce, watercress, and fresh herbs.
2. Drizzle with about 1/4 cup of the prepared dressing (or to taste), and gently mix until the greens are evenly coated.
3. Crack the cooled frico into bite-sized pieces.
4. To serve, pile the dressed greens onto a platter, scatter with frico crisps, and finish with freshly cracked black pepper. Enjoy!
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