Summer Salad Recipe from the Cheese Goddess

Use juicy, in-season fruit for a summer salad recipe served best on a patio. This delicious recipe was created by Paula Lambert, founder of the Dallas-based Mozerella Company and our supreme authority on all things involving cheese.

For more summer salad recipes, get the cookbook – The Cheese Lover’s Cookbook and Guide.

Frico Salad with Fennel and Oranges

Serves 4

Orange Vinaigrette:

• 1/4 cup freshly squeezed orange juice
• 1 tablespoon red wine vinegar
• 1/4 cup extra virgin olive oil
• Salt, to taste
• Freshly ground black pepper, to taste

1. Place the orange juice, vinegar, salt, and pepper in a small bowl and whisk together.
2. Drizzle in the oil, whisking constantly until the dressing is emulsified.

Makes about ½ cup vinaigrette.

Salad

• 1 fennel bulb
• 1/2 red onion, thinly sliced
• 1 orange, peeled and segmented
• 4 ounces field greens
• Salt, to taste
• Freshly ground pepper, to taste

1. Remove and discard the stalks from the fennel and very thinly slice the bulb.
2. Place in a large salad bowl and add the onion.
3. Drizzle with the vinaigrette, toss to coat, set aside, and marinate for at least 15 minutes or up to 1 hour.
4. Peel the orange, removing the bitter white pith. Using a sharp knife, slice between the membranes to release the orange segments; set aside.
5. Just before serving time, add the greens and oranges to the fennel, sprinkle with salt and pepper, and toss until the greens are well-coated. Adjust the seasonings, if necessary.

Fricos

4 ounces smoked Scamorza (or Cheddar, Provolone, or Monterrey Jack) shredded (1 cup)

1. Heat a large nonstick skillet over medium heat.
2. Place one-eighth of the shredded cheese in a mound in the skillet. Cook until the bottom is browned (usually for several minutes).
3. Use a spatula to remove the cheese from the skillet and place on a paper towel to drain.
4. Repeat to make 8 fricos in all.

To serve, divide the salad among 4 salad plates and top each with 2 fricos. Serve immediately.

Copyright © 2000 by Paula Lambert, The Cheese Lover’s Cookbook and Guide, all rights reserved.

More  Summer Recipes:

Corn Salad in Radicchio Cups Recipe

Grilled Tuna Salad with Queso Oaxaca

Summer Goodness: Gazpacho Recipe with Chevre Cream

Perfect Summer Recipe: Angel Food Cake with Peaches and Mascarpone

Easy and Delicious Chilled Pea Soup with Minted Mascarpone

Avocado and Crab Tostadas with Queso Blanco