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Summer Vegetables with Creamy White

Summer Vegetables with Creamy White

Cook 15 min 4 servings

A parade of summer flavors - our recipe for Summer Vegetables with creamy white cheese is a simple dish with complex flavors. Fresh summer greens, like sugar snaps and asparagus, add unique tastes and textures, while the vinaigrette will make your other greens come to life - and balance out the heavy and creamy cheese.

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  • 10½ oz Castello® Double crème white, cut into bite-sized pieces
  • 3½ ounces green onions (scallions), chopped
  • 8¾ ounces fresh green asparagus, cut into bite-sized pieces
  • 8¾ ounces fresh green beans, trimmed
  • 5¼ ounces fresh snap peas
  • 5½ ounces edamame or broad beans
  • 1 romaine lettuce, torn into bite-sized pieces
  • freshly ground black pepper
  • salt to taste

Dijon vinaigrette

  • ¼ cup olive oil
  • 1 tsp honey
  • 1 tbsp red balsamic vinegar
  • 1 tbsp dijon mustard
  • 1 tbsp fresh thyme, finely chopped
  • cup salt
  • freshly ground black pepper to taste




1. In a large saucepan of boiling salted water, add the green onions and boil for 1 minute. Add the asparagus, snap peas and edamame. Boil for an additional 2 minutes.

2. Remove from heat, drain and rinse with cold water, then rinse again and set aside or refrigerate until ready to use.

Dijon vinaigrette

3. For the Dijon vinaigrette: Combine all ingredients. Set aside until ready to use.


4. In a large bowl, combine the green vegetables and lettuce; drizzle with vinaigrette and toss.

5. Preheat the oven to broil.

6. Divide the cheese wedges equally among four ovenproof salad plates. Place the plates on a baking sheet and broil for 1 minute or until the cheese sets and begins to caramelize.

7. Top each plate with dressed salad. Add extra ground black pepper to taste.

Tips & tricks

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