Cook The Book: Frico Tacos With Mache Recipe

1. 1

   In a small bowl, whisk together the lemon juice, shallots, and mustard. Whisk in the olive oil. Add salt and pepper to taste.

2. 2

   Gently toss the mache with the vinaigrette. Carefully place the mache into the frico tacos and serve. Assemble as close to serving time as possible.

3. 3

   9 ounces Asiago cheese, grated on the fine holes of a box grater to yield 3 1/2 cups

4. 4

   1 tablespoon all-purpose flour

5. 5

   In a medium bowl, toss the cheese and the flour together. Heat a medium nonstick skillet over medium-low heat. Sprinkle 1 1/2 tablespoons of the cheese into the pan to form a circle about 4 inches in diameter.

6. 6

   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. Drape the frico over a large rolling pin or place on paper towels until cool. To make frico tacos, transfer the frico from the pan to a paper towel and hold it in the palm of your hand. Depress an offset spatula down the meddle to form a taco shape. Transfer to paper towels to cool. Repeat with the remaining cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.