Pan-Seared Queso Blanco Salad with Heirloom Tomatoes and Basil Vinaigrette
June 13, 2013
Categories: Main Dish, Salads, Main Dish Salad, Dairy, Cheese, Fruit, Tomato, Italian, North American, Easy/Beginner Cooking, No-Cook, Quick Meals, Small Batch Cooking, Baby Shower, Brunch, Entertaining, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, Summer, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Vegetarian, Spring more
"If you like saganaki, this is for you. It is kind of like the fried halloumi, but the queso blanco has a different flavor character. This will make 2 vegetarian dinner salads, 4 side salads, or probably enough appetizer for 6."
- FOR THE DRESSING
- Serving Size: 1 (314.4 g)
- Calories 706.1
- Total Fat - 60.8 g
- Saturated Fat - 31.2 g
- Cholesterol - 151.8 mg
- Sodium - 926.2 mg
- Total Carbohydrate - 15 g
- Dietary Fiber - 2.3 g
- Sugars - 11.9 g
- Protein - 28.1 g
- Calcium - 855.6 mg
- Iron - 2.5 mg
- Vitamin C - 33.8 mg
- Thiamin - 0.1 mg
Whisk together dressing in a small bowl and set aside.
Slice queso blanco into 1/4-inch thick slices and dredge in cornstarch; shake off excess.
Place lettuces on a salad platter.
Thinly slice tomatoes and set aside.
In a nonstick skillet, heat half of the butter/oil/garlic paste. whisking it together and fry half the cheese in this for a couple minutes on each side, or just till it browns lightly but not very melted.
Alternate cheese slices with tomato slices on the lettuce.
Repeat with remaining cheese, using the extra oil/butter/garlic.
Arrange those with tomatoes on the platter.
Drizzle with dressing.
Sprinkle with Parmesan cheese and season with salt and pepper.
Tips & Variations
No special items needed.