Culture Magazine

20 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 FRESH MOZZARELLA, PLUM, AND KUMATO STACKS WITH LEMON-HERB DRIZZLE Written and styled by Leslie Orlandini Photographed by Mark Ferri Artful plating and dramatic colors sing in this salad- like entrée. When shopping, consider the shape of ingredients: Try to find similarly sized tomatoes, golden beets, and plums, which will yield uniform stacks. Don't worry if they're not all identical; you'll simply end up with more whimsical-looking stacks. If you can't find deep red-hued Kumato tomatoes, use another variety that's in season near you. Makes 4 to 6 servings STACKS: 3 medium golden beets 1 tablespoon extra-virgin olive oil Kosher salt and to taste freshly ground pepper, to taste 3 medium black or red plums 3 medium Kumato tomatoes 1 8-ounce ball mozzarella LEMON-HERB DRIZZLE: 3 tablespoons extra-virgin olive oil 1 tablespoon lemon juice 1 tablespoon minced fresh mint 2 tablespoons minced fresh oregano 1 small shallot, minced Kosher salt and freshly ground black pepper, to taste 1 small head frisée, washed and cored 3 ounces daikon sprouts, roots removed STACKS: Peel and cut off stem end of each beet. Slice into ¼-inch circles. Roll out a 12-inch- by-14-inch sheet of foil, and top with a 10-inch-by-12-inch sheet of parchment paper. Pile sliced beets onto parchment, drizzle with olive oil, and season with salt and pepper. Fold up to seal within parchment. Place in a toaster oven, and set to 325°F (or use a preheated conventional oven). Bake 30 to 40 minutes, or until beet slices are fork tender. Remove from oven, uncover, and let cool. Meanwhile, slice each plum in half, from stem end to bottom, and remove pits. Slice halves into disks ¼-inch thick. Cut tomatoes into ¼-inch-thick slices. Slice mozzarella into ¼-inch-thick circles. Stack cooked beets, plums, and tomatoes, along with mozzarella, in any order (we like to start with beets at the base, followed by plum, mozzarella, tomato, mozzarella, and beet). Repeat with remaining ingredients for desired servings. Place stacks on a sheet tray. LEMON-HERB DRIZZLE: Whisk together oil, lemon juice, mint, oregano, and shallot in a small bowl. Season with salt and pepper. TO SERVE: Combine frisée and sprouts in a medium bowl. Spoon 2 tablespoons of drizzle over salad greens, season with salt and pepper, and toss lightly. Spoon 1 tablespoon of drizzle over each stack. With a spatula, carefully transfer each stack to a plate and place a small pile of dressed salad next to it. Spoon additional dressing over stack and salad as desired. SPRING BOSTON SALAD WITH ASPARAGUS, HALLOUMI, AND ORANGE-DIJON VINAIGRETTE Written by Wendy Crispell Seasonal greens mixed with crisp, buttery cheese, bitter asparagus, and acidity from the dressing make this a refreshing entrée for sweltering nights. Add a glass of dry, bubbly prosecco, and toast the sunny days ahead. Serves 4 SALAD: 1 bunch asparagus, trimmed of woody ends 4 ounces halloumi, cut crosswise into 4 ¼-inch slices 2 tablespoons pine nuts 1 head Boston lettuce, washed and torn into large pieces ½ cup shaved fennel bulb Zest from ½ orange DRESSING: ¾ cup extra-virgin olive oil Juice from 1 orange 2 tablespoons white balsamic vinegar 1 tablespoon honey 1 tablespoon Dijon mustard 1 clove garlic, peeled and minced ¾ teaspoon kosher salt ¾ teaspoon freshly ground black pepper SALAD: Fill a saucepan with water and bring to a boil over high heat. Meanwhile, prepare a large bowl of ice water. Cook asparagus for 1 minute in boiling water, drain, and submerge in ice water. Let chill for 1 minute, then drain, and place in the refrigerator. Heat a large nonstick skillet over medium heat and sauté halloumi 2 to 3 minutes per side, or until golden brown. Cut each piece lengthwise into 4 strips. Clean skillet and return to heat. Add pine nuts and lightly toast for 1 to 2 minutes, being careful to not brown too much. Transfer toasted nuts to small bowl to cool. DRESSING: Add all ingredients to a large bowl and whisk until smooth and well combined. TO ASSEMBLE: Place lettuce on large platter and arrange asparagus, fennel, and halloumi on top. Drizzle with half of the dressing and garnish with orange zest and pine nuts. Serve additional dressing on the side. Fresh Mozzarella, Plum, and Kumato stacks with Lemon-Herb Drizzle

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