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 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 cups tightly packed trimmed watercress (4 bunches) 2 cups tightly packed radicchio leaves, torn into bite-size pieces (from 1 large head)

Description

Frico Salad, Recipe

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