Pan-Seared Queso Blanco Salad with Heirloom Tomatoes and Basil Vinaigrette
Recipe: #9839
June 13, 2013
Categories: Salads, Main Dish Salad, Cheese, Tomato, Italian, Baby Shower Brunch, Fathers Day, Labor Day, Mothers Day, Sunday Dinner, Gluten-Free, No Eggs, Vegetarian, 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."
Original is 2-6 servings
Ingredients
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- FOR THE DRESSING
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Nutritional
- 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
Step by Step Method
Step 1
Whisk together dressing in a small bowl and set aside.
Step 2
Slice queso blanco into 1/4-inch thick slices and dredge in cornstarch; shake off excess.
Step 3
Place lettuces on a salad platter.
Step 4
Thinly slice tomatoes and set aside.
Step 5
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.
Step 6
Alternate cheese slices with tomato slices on the lettuce.
Step 7
Repeat with remaining cheese, using the extra oil/butter/garlic.
Step 8
Arrange those with tomatoes on the platter.
Step 9
Drizzle with dressing.
Step 10
Sprinkle with Parmesan cheese and season with salt and pepper.
Tips
No special items needed.
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