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

Menu Part: 
Salad
Cuisine Type: 
American
Serves: 
1

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

Ingredients

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

Vinaigrette:
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.

Steps

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.

Vinaigrette:
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

Sponsored Content
Mrs. T’s pierogies

From Mrs. T’s Foodservice.

Today’s college and university students demand customization, but they also seek out creative riffs on familiar dishes, making comfort food an area of opportunity for college & university operators.

This is especially true as more restaurants across all sectors add comfort-food favorites such as meatloaf, potato tots and loaded fries to menus.

Operators are already starting to see how a comforting, customizable ingredient such as pierogies meets those needs: Menu mentions of pierogies as an entree are up 9.3% over the last two years,...

Sponsored Content
local produce

From WinCup.

Today’s students care deeply about sustainability—much more so than the general population. For them, sustainable practices are visit drivers. What’s more, some 57% of students are willing to pay more for sustainable foods, according to Technomic’s recent College & University Consumer Trend Report . Sustainable claims drive visits, especially for young consumers: Some 31% of Gen Zers say they’re more likely to visit restaurants that try to be sustainable.

Students are looking for foodservice operations with comprehensive sustainability programs, and...

Industry News & Opinion

Mayfield High School in Mayfield, Ohio, has opened a coffee cart in its cafeteria, The News-Herald reports .

Open throughout the day, the cart sells 12-ounce cups of coffee for $2 each. Students were able to taste-test some of the offerings and were also involved in choosing the cart’s name.

The drinks are made with low-fat milk and unsweetened flavor syrups, and soy milk is on hand for those with allergies. To encourage more breakfast participation, the school gives students 50 percent off coffee when they also buy a breakfast item. Additionally, the cart is stationed next...

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

FSD Resources