Warm Endive and Raddicchio Salad in a Frico Boat

This is a wonderful recipe to serve either as a salad, an appetizer or a side dish.  The saltiness of the Frico and the slight bitterness of the Endive and the Raddicchio compliment eachother beautifully.  Frico is simply a Parmigiano cracker.  The Frico can be made in a skillet or in the oven.  They can be left flat or they can be shaped while they are warm out of the oven.  They are very elegant and tastey, but very easy to make!

Warm Endive and Raddiccio Salad in a Frico Boat

1 Head of Raddicchio chopped and cleaned

3 cups of Endive chopped and cleaned

4 Scallions finely chopped

2 Garlic Cloves finely minced

1 Tspn. Sea Salt

1 Tspn. Black Pepper

1 Tspn. Fresh Lemon Zest

1 Cup Finely Grated Parmigiano Cheese

3 Tbspn. Extra Virgin Olive Oil

1Tblspn.  Balsamic Vinegar

1 Tspn. Fresh Lemon Juice

Directions for Frico:

Preheat Oven to 350 degrees.  Mix the 1 cup of finely grated Parmigian cheese with the fresh lemon zest.  Divide mixture into 6 approximately even amounts.  Lightly grease a baking sheet.  (It is actually easier to line the pan with a silicone baking sheet if you have one handy.)  Spoon each amount onto the tray and flaten  into a disk shape approximately 4 to 5 inches in diameter.  Place in oven and bake until the Frico are lightly golden brown and crisp.  Usually 5 - 6 minutes.  Depending on the moisture content in the cheese, it could take a little less or more time so watch carefully.  Remove from tray immediately.  If you wish to make a bowl or a boat, place the Frico over a ramikan or small custard dish.  Do this carefully so as not to break the frico.  Shape and let cool for a few minutes. 

Directions for Warm Endive and Raddicchio Salad

Cut Raddicchio in half through the center of the core.  Remove core and chop Radicchio into bite size pieces.  You want the Radicchio chunky so do not over chop.  Chop Endive so that you have three cups worth.  Heat two tblspn. Extra Virgin Olive Oil in skillet over medium high heat.  Add the Raddicchio, Endive, Garlic, Scallions, Salt, and Pepper to the skillet and sautee the ingredients until wilted and tender.  Remove from heat.  Taste test and add more salt and pepper if necessary.  Sprinkle with the fresh lemon juice and add the remaining Extra Virgin Olive Oil and Balsamic Vinegar.  Lightly toss.  Fill each Frico with the warm salad.

Serves 6