“I want to eat this salad every single day,” says Paige Gould of Portland, Maine's
Central Provisions and
Tipo. “The creamy dressing, the crisp vegetables, the salty and crunchy pancetta and frico—my mouth is salivating just thinking about it.” While frico is traditionally just browned cheese, this recipe cuts it with breadcrumbs to create a super-cheesy crouton. Double, triple, even quadruple the dressing recipe—it keeps for up to a week in the fridge and goes well with vegetables of all stripes.