Fresh, crisp greens with a creamy, mustardy dressing. Sometimes there’s nothing better than a beautifully made salad! This is a really simple salad and the combination of the tangy dressing and crunchy lettuce are a winner. The frico or parmesan crisps are the big bonus. Frico is just a mound of fresh parmesan cheese that’s baked and becomes this delicious, lacy crisp. If the creamy dressing is not for you, then sprinkle the salad with good olive oil and a squeeze of lemon juice. Season with salt and freshly ground pepper, and serve.

• 1 large egg yolk (or a tablespoon of mayonnaise)
• 1 tablespoon whole-grain mustard
• Juice of 1/2 lemon
• 1 tablespoon white wine vinegar
• 1 cup olive oil
• 3 1/2 cups finely grated Parmigiano-Reggians (divided)
• Kosher salt and freshly ground pepper
• 1 1/2 tablespoons extra-virgin olive oil
• 3 small heads of Bibb lettuce, cores removed, leaves well washed, and torn into pieces. {If you own a salad spinner, this is a great time to use it. It does a great job of getting the lettuce clean and very dry.}
• 1/2 cup whole almonds, lightly toasted and finely chopped (I used slivered almonds and that worked well too.)

In a medium bowl, whisk the egg yolk (or mayo), mustard, lemon juice and vinegar until well combined. Slowly add the olive oil in a thin, steady drizzle until the oil is completely incorporated and the dressing is emulsified. Whisk in 2 cups of the grated parmesan cheese. Season to taste with a little salt and pepper. Thin with a teaspoon of cold water, if it’s too thick.

Heat the oven to 350 degrees. Line a baking sheet with the silicon liners (Silpat) or parchment paper. In a small bowl, combine the remaining 1 1/2 cups parmesan cheese with the extra olive oil. Make little mounds of cheese on the Silpat or parchment, using 1 heaping tablespoon of cheese per mound and leaving 2 inches between them. Gently flatten the mounds with an offset spatula or the palm of your hand to spread the cheese mixture evenly into a very thin circle. It should make 12 crisps for your salad. Serves 6

Source: Stir Cookbook