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Pan-Seared Queso Blanco Salad with Heirloom Tomatoes and Basil Vinaigrette

Here's how you make Pan-Seared Queso Blanco Salad with Heirloom Tomatoes and Basil Vinaigrette
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  • Servings: 2-6
  • Prep: 15m
  • Cook: 5m
    • The following recipe serves 2-6 people.

Ingredients

The ingredients are:
  • 8 ounces queso blanco cheese (slice 1/4 inch thick)
  • 2 medium heirloom tomatoes (I used one red, one yellow)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 teaspoon garlic paste
  • Cornstarch (for dredging)
  • 3 cups arugula (and/or baby lettuces)
  • 1 to 2 tablespoons grated Parmesan cheese
  • Salt and pepper
  • FOR THE DRESSING
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoons white balsamic vinegar
  • 1 1/2 teaspoons basil paste
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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