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Frico Tacos with Mache

  • Yield: Makes 2 dozen

Source: Martha Stewart Living, July 2006


  • 4 teaspoons fresh lemon juice
  • 1 small shallot, minced
  • 1 teaspoon Dijon mustard
  • 1/4 cup extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 4 small bunches mache, stems removed to yield about 2 cups of leaves
  • 1 recipe Asiago Frico Asiago Frico


  1. In a small bowl, whisk together lemon juice, shallot, and mustard. Whisk in olive oil. Add salt and pepper to taste.

  2. Gently toss mache with the vinaigrette. Carefully place mache into the frico tacos and serve. Assemble as close to serving time as possible.

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