Mixed Greens with Warm Aged Macadamia Nut Cheese & Lemon Dressing

I have been coveting Dr. Cow’s aged nut cheeses for a while now and I finally found some in the new Organic Avenue on the UES.   Sooooooo excited!  I brought it home, stared at its beauty for a while, and then tasted it.  I knew it would be perfect warmed up on a salad with lemon dressing.  Here it is!

1 package Dr. Cow’s Aged Macadamia Nut Cheese
1/2 cup rice milk
1 tbsp cornstarch
Panko breadcrumbs
Olive oil
Bibb lettuce, Romaine lettuce, Frisee (enough for 2 servings)
1/4 red onion 
1 avocado, sliced
Grape tomatoes

Lemon Dressing
Juice of 1/2 lemon
Olive oil
S and P

Make the dressing first.  Squeeze the lemon juice into the bottom of a deep mixing bowl, add salt and pepper.  Whisk in the olive oil until it emulsifies.   Gently tear up the lettuce, dice up the onion, and place it all in the dressing, toss and set aside.

Cut the macadamia nut cheese into 1/4 inch rounds.   Mix the cornstarch into the rice milk dissolving it completely.  Set up a breading assembly line:
#1 – cheese
#2 – milk mixture
#3 – breadcrumbs
Dip the cheese into the milk, coat it well on all sides, and then dip it into the breadcrumbs. 

Heat up olive oil in a skillet and when it is hot (you can drop some breadcrumbs in and if they sizzle, it is ready), drop in the breaded cheese and let it go until it is golden on the first side.  Flip it over until golden on the second side. 

Assemble the salad.  Place the lettuce on a plate, garnish with avocado and tomatoes, and gently place the warm cheese on top.  Divine!

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