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.
INGREDIENTS:
- 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 or baby lettuce
- 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
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.