Culture Magazine

24 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 CHICKEN CAESAR SALAD WITH ASIAGO AND GRILLED CORN Written by Rebecca Haley-Park Photographed by Joe St. Pierre Styled by Chantal Lambeth Asiago gives fresh flavor to the classic chicken Caesar salad. Here, it makes an appearance in both the dressing and atop the greens. Sub in grilled shrimp or salmon for the chicken if you wish. Serves 4 DRESSING: 8 cloves garlic, minced 6 tablespoons Greek yogurt ¼ cup grated asiago 2 tablespoons Dijon mustard 4 teaspoons red wine vinegar 8 anchovies, minced 1 lemon, juiced ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 cup olive oil SALAD: 2 boneless, skinless chicken breasts (about 1 pound) 1 cup lager beer, dry white wine, or chicken broth 4 ears sweet corn, shucked 12 cups chopped romaine lettuce 6 tablespoons grated asiago, plus 2 ounces asiago, shaved Kosher salt and freshly ground black pepper to taste DRESSING: Add garlic, yogurt, asiago, mustard, vinegar, anchovies, lemon juice, salt, and pepper to a food processor and process until smooth. With motor running, s.owly add olive oil until a creamy dressing forms. SALAD: Add chicken breasts to a deep saucepan in a single layer. Add beer (or liquid of choice), then add water until chicken is covered by 1 inch. Bring to a boil over high heat, then reduce heat to low and cover pan. Simmer until chicken is opaque throughout, about 10 to 15 minutes. Remove chicken from liquid and set aside. Dice when cool. Heat grill to high and add corn. Turn occasionally until charred on all sides and fully tender, about 10 minutes. Set aside to cool slightly, then cut kernels from cob. Add chicken, corn, lettuce, and grated asiago to a large bowl and sprinkle with salt and pepper to taste. Toss with dressing and divide among serving plates or bowls. Garnish with shaved asiago. WATERMELON AND TOMATO SALAD WITH QUESO FRESCO AND SWEET PEPPERS Written by Whitney Otawka Crumbled queso fresco rounds out this salad that pairs sweet, salty, and bright acidic flavors. Omit the country ham for a vegetarian-friendly version. Serves 2 to 4 SWEET PEPPER VINAIGRETTE: Yield 1½ cups 1 roasted red bell pepper, seeds removed and minced 2 tablespoons fresh lemon juice 2 tablespoons Champagne vinegar ½ teaspoon minced parsley ½ teaspoon kosher salt ½ cup olive oil ¼ cup grapeseed oil SALAD: 1 ½ cups diced watermelon ½ cup sweet pepper vinaigrette, divided 1 large heirloom tomato, cut into wedges 8 cherry tomatoes, cut in half Flaky sea salt 3 paper-thin slices of country ham ¼ cup crumbled queso fresco Fresh chervil to garnish SWEET PEPPER VINAIGRETTE: Combine red pepper, lemon juice, Champagne vinegar, parsley, and salt in a mixing bowl. While whisking, slowly pour in both oils. Transfer to a storage container if not using immediately. Vinaigrette can be stored in the refrigerator for up to 7 days. SALAD: Toss watermelon with 1 tablespoon of sweet pepper vinaigrette in a large bowl. In a separate bowl, lightly season heirloom tomato and cherry tomatoes with flaky sea salt. To serve, arrange watermelon on a platter and top with tomatoes. Drizzle with remaining sweet pepper vinaigrette. Top with torn slices of country ham, queso fresco crumbles, and chervil leaves. Chicken Caesar Salads with Asiago and Grilled Corn

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