Summer Vegetables with Castello® Double Crème White

Ingredients for 4 servings

1 package Castello® Double Crème White, cut into bite-sized pieces
3/8 cup green onions (scallions), chopped
1 cup fresh asparagus, cut into bite-sized pieces
1 cup fresh green beans, trimmed
2/3 cup fresh sugar snap peas 
2/3 cup edamame or broad beans
1 romaine lettuce head, torn into bite-sized pieces
Freshly ground black pepper and salt to taste

Dijon vinaigrette
1/4 cup olive oil
1 1/4 teaspoons honey
1 tablespoon red balsamic vinegar
1 tablespoon Dijon mustard
1 teaspoon fresh thyme, finely chopped
1/8 teaspoon salt
Freshly ground black pepper to taste

Summer Vegetables with Castello® Double Crème White


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.

Dijon vinaigrette
Mix all ingredients together. Set aside until ready to use.

In a large bowl, combine green vegetables and romaine lettuce; drizzle with vinaigrette and toss. Preheat oven to broil.

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.

Tip: A kitchen torch is an alternate way to soften and caramelize the cheese in this recipe.

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