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Ingredients

• DRESSING:
• 1 tablespoon red wine vinegar
• 1 tablespoon dry white wine
• 2 teaspoons Dijon mustard
• 1 teaspoon anchovy paste
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 garlic clove, minced
• 1 shallot, minced
• 1/4 cup olive oil
• SALAD:
• 1 pound medium red potatoes
• 2 1/2 tablespoons olive oil
• 1 pound shiitake mushrooms, stemmed, caps thickly sliced
• Salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 1 garlic clove, minced
• 1 shallot, minced
• 1/4 cup white wine
• 2 teaspoons fresh lemon juice
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon chopped fresh rosemary
• 1/2 pound Italian provolone cheese, coarsely grated (2 2/3 cups)
• 10 cup tightly packed trimmed watercress (4 bunches)
• 2 cups tightly packed radicchio leaves, torn into bite-size pieces (from 1 large head)

Description

This Salad Was Inspired By A Wonderful Meal I Enjoyed At Frico Bar In New York City. The Restaurant Is Named For An Italian Snack--shredded Montasio Cheese That Is Fried In A Skillet Into A Crisp Disk, Often With A Hearty-flavored Filling. Here I've Subst

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