Wisconsin Aged Provolone and Piquillo Pepper Salad with Romain Leaves and Grilled Fig-Mustard Viniagrette

Menu Part: 
Cuisine Type: 

Sweet figs meet tart pickled onions and smoky Wisconsin Provolone for a truly unique salad.


Pickled Red Onion:
1 cup boiling water
1 medium red onion, halved lengthwise, thinly sliced lengthwise
1/4 cup fresh orange juice
1/4 cup fresh lime juice
2 tablespoons white wine vinegar
1 teaspoon dried Mexican oregano leaves, crumbled
1 teaspoon sugar
1/2 teaspoon salt
2 whole cloves

8 fresh figs, cut in half*
2 tablespoons olive oil plus 1-1/2 cups olive oil
Salt and pepper to taste
1 tablespoon whole grain Dijon mustard
2 teaspoons honey
1 teaspoon aged sherry vinegar
2 pounds sliced Wisconsin Aged Provolone cheese
1 jar (12 ounces) Spanish piquillo peppers, drained, julienned
16 crisp romaine leaves
Cracked black pepper

*If fresh figs are not available, pour 1/4 cup boiling water over 10 chopped dried figs; let stand until cooled. Continue with recipe, using figs and water.


Pickled Red Onion:
Pour boiling water over onion in a small bowl. Let stand until softened, about 10 minutes. Drain onion well and return to bowl. Stir in orange and lime juices, white wine vinegar, oregano, sugar, 1/2 teaspoon salt and cloves. Set aside.

Heat gas or charcoal grill to medium heat. In medium bowl, toss figs with 2 tablespoons olive oil; sprinkle with salt and pepper.

Grill 2 minutes per side. Put grilled figs in food processor with mustard, honey and sherry vinegar. Process until pureed. With motor running, slowly add 1-1/2 cups olive oil. Season to taste.

Final Preparation:
Cut cheese into 1/2-inch strips. In large bowl, toss cheese strips and peppers with 1/2 cup of the vinaigrette. Arrange 2 romaine leaves on each plate. Top with cheese-pepper mixture. Drizzle some of the remaining vinaigrette on the plates, being sure to dress the romaine. Finish plate with cracked black pepper and some pickled red onion.

More From FoodService Director

Menu Development
recipe revamp chicken soup

As a continuous care retirement community, The Garlands of Barrington in Illinois provides daily foodservice to 270 independent living and skilled nursing care residents, with the majority of sodium restrictions coming from the latter, says Executive Chef Nicola Torres. Instead of cooking two versions of chicken noodle soup—a favorite offered at least twice a week—he reworked his recipe into a flavorful lower-sodium version that appeals to all. “Everybody eats soup, so I created a homemade stock that uses no salt at all, ramping up the flavor with fresh herbs and plenty of vegetables,...

Ideas and Innovation
tray number

We created lucky tray days to help create an experience surrounding our brand. The trays are numbered; we pick a number and the winner receives a free lunch. We’ve enlisted the help of one of our coaches, who calls out the random lucky winner, and it drums up a lot of excitement.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

FSD Resources