Radicchio with Parm crackers and dates from That Sounds So Good: 100 Real-Life Recipes for Every Day of the Week (page 68) by Carla Lalli

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Notes about this recipe

  • Sophiebrand on January 07, 2026

    My favorite salad!! I’ve made this so many times for potlucks and everyone always asks for the recipe. To make the frico part way easier, I use a baking sheet lined with parchment paper. I spread the grated cheese into a thin layer and sprinkle chopped walnuts on top. I bake at 350 until golden and crispy. It’s way easier than using the pan. It makes a giant frico and then I just break it up into smaller pieces with my hands

  • lholtzman on January 11, 2024

    It took me a couple times to get the frico technique. Make sure the frico is only a few inches in diameter. If spread out too much, it will stick to the pan. Make sure the nuts are on the smaller side, otherwise they will not stick to the frico.

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