Castello Cheese: Summer Vegetables with White Cream Sauce
  • Servings: 4
  • Preparation Time: 15
  • Vegetables
  • 2 half moons (150 g each) or round (300g) Castello┬« Creamy White, cut into bite-sized pieces
  • 100 g green onions (scallions), chopped
  • 250 g fresh asparagus, cut into bite-sized pieces
  • 250 g fresh green beans, trimmed
  • 150 g fresh sugar snap peas
  • 155 g edamame or broad beans
  • 1 Cos lettuce head, torn into bite-sized pieces
  • Freshly ground black pepper and salt to taste
  • Dijon vinaigrette
  • 60 mL olive oil
  • 7 mL honey
  • 15 mL red balsamic vinegar
  • 15 mL Dijon mustard
  • 5 mL fresh thyme, finely chopped
  • 1 mL salt
  • Freshly ground black pepper to taste
  1. Vegetables
  2. In a large saucepan of boiling salted water, add green onions and boil for 1 minute. Add asparagus, snap peas and edamame. Boil for an additional 2 minutes. Remove from heat, rinse and drain with cold water, then rinse again and set aside or refrigerate until ready to use.
  3. Dijon vinaigrette: Mix all ingredients together. Set aside until ready to use.
  4. Combine
  5. In a large bowl, combine green vegetables and Cos lettuce; drizzle with vinaigrette and toss. Preheat oven to broil.
  6. Divide cheese wedges equally among four oven-safe salad plates. Place plates onto a baking sheet and broil 1 minute or until the cheese sets and begins to caramelize. Top each plate with dressed salad. Add extra ground black pepper to taste.
  7. Tip: A kitchen torch is an alternate way to soften and caramelize the cheese in this recipe.
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