Background
This isn’t your average green salad. Ours is made with Beecher’s Flagship Reserve cheese in not one, but two ways — folded into a creamy, tangy dressing and baked into crispy, golden Frico that takes the place of croutons. (If you’re new to Frico, think of it as a lacy, baked cheese crisp: salty, savory, and impossible to stop snacking on.)
Gluten-free and full of texture and flavor, this salad delivers all the crunch and richness you want, without a single breadcrumb in sight. Simple, yet packed with fresh flavor thanks to a mix of tender herbs, it’s the kind of dish that tastes like summer on a plate.
Cooking and Serving Tips
This vibrant, flavor-packed salad makes a perfect light lunch on its own, but it’s also right at home alongside heartier fare. We especially love it paired with Beecher’s frozen entrées with red sauce— think Baked Ziti, Pasta Bolognese, or our Cheese Curd Lasagna.
The creamy dressing and crisp Frico offer just the right contrast to rich, cheesy baked pastas, bringing freshness and balance to the table. Serve it up for an easy, satisfying weeknight dinner or as part of a weekend gathering spread.
Recipe
Instructions
Frico
Preheat the oven to 325°F. Line a rimmed baking sheet with parchment paper or a silicone baking mat.
Spread the grated Flagship Reserve cheese in an even layer—approximately 7” x 10”. Gently tap the edges of the pan to help distribute the cheese evenly.
Bake for 10-12 minutes, checking occasionally to ensure the cheese is browning evenly. If needed, rotate the pan halfway through cooking.
Once fully melted, golden brown and most of the bubbling has subsided, remove from the oven and allow to cool. As it cools, it will harden and become crisp.
Dressing
In a medium bowl, combine shallot, garlic, honey, salt, pepper, and red wine vinegar. Stir to mix.
Slowly pour in the olive oil in a steady stream while whisking constantly until the mixture is emulsified.
Stir in the crème fraîche until fully incorporated, then slowly add the Flagship Reserve cheese whisking until the dressing is smooth and fully combined.
Salad
In a large bowl, toss together the washed butter lettuce, watercress, and fresh herbs.
Drizzle with about half of the prepared dressing (or to taste), and gently mix until the greens are evenly coated.
Crack the cooled frico into bite-sized pieces.
To serve, pile the dressed greens onto a platter, scatter with frico crisps, and finish with freshly cracked black pepper. Enjoy!
Prep Time:
10 minutes
Cook Time:
12 minutes
Total Time:
22-30 minutes
Serves:
2-4
Ingredients
Frico
- 1 cup Beecher’s Flagship Reserve cheese, finely grated
Dressing
- 2 tablespoons finely chopped shallot
- 1 small garlic clove, grated
- 1/2 teaspoon honey
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 3 tablespoons red wine vinegar
- 1/3 cup extra-virgin olive oil
- 1 tablespoon crème fraîche
- 1/2 cup finely grated Beecher’s Flagship Reserve cheese
Salad
- 1 head butter lettuce, washed
- 1 1/2 cup watercress, washed
- Fresh soft herbs, such as parsley, tarragon and basil
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