Summer Vegetables with Castello® Creamy White Cheese

15min 4 servings


  • 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
Summer Vegetables with Castello® Creamy White Cheese


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 Cos 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.

Recipe inspired by Burnt Movie

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