Arugula Salad with Cheddar Frico
Category
Salads
Servings
Cheddar frico is an easy-to-make lactose free topping of baked Cabot cheddar. It adds a unique crunchiness to this springtime lactose free salad of tangy arugula and radishes in a fresh, honey mustard vinaigrette.
Ingredients
-
4 ounces Cabot Extra Sharp Cheddar, shredded (1 cup)
- 4 teaspoons cider vinegar
- 1 tablespoon minced shallot
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 8 cups baby arugula, washed and spun dry (5 to 6 ounces)
- ½ cup sliced radishes
Directions
PREHEAT oven to 375ºF.
- LINE a large baking sheet with a silicone baking mat or generously coat with cooking spray.
- DIVIDE the cheddar into 8 equal piles, spaced evenly on the baking sheet.
- BAKE, rotating the pan after 3 minutes, until the cheese melts and starts to turn golden brown, 6 to 8 minutes. Allow to cool completely.
- COMBINE vinegar, shallot, oil, honey, mustard, salt and pepper in a jar and shake to combine.
- TOSS arugula and radishes in a large bowl with the dressing. Divide among four plates and top with two cheddar fricos, broken up into smaller pieces if desired.
Recipe Tips
Here's another great use for the crunchy and cheddar-y cheese crisps.
Nutrition
Nutrition
- per serving
- Calories
- 164
- Fat
- 12.5 grams
- 19%
- Saturated Fat
- 5.5 grams
- 28%
- Cholesterol
- 30 milligrams
- 10%
- Sodium
- 538 milligrams
- 22%
- Carbs
- 6 grams
- 2%
- Fiber
- 1 grams
- 4%
- Protein
- 8 grams
- Calcium
- 247 milligrams
- 25%
Let’s get cooking
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