Frisée and Watercress Salad
with Romano Cheese and Orange Dressing
A simple, yet elegant first course salad of frisée, watercress, jicama and orange segments tossed in an orange dressing and topped with roasted asparagus spears and shaved Romano cheese.
4 ounces frisée
4 ounces watercress
4 ounces jicama, julienne
6 ounces orange segments
12 spears asparagus, roasted or steamed
2 ounces Wisconsin Romano cheese, shaved
8 ounces orange juice concentrate
12 ounces salad oil
6 ounces white wine
6 ounces sherry vinegar
1 ounce shallot, minced
1 ounce parsley, chopped
Salt and ground black pepper, to taste
- For Salad: Combine frisée, watercress, jicama, orange segments and orange dressing in a bowl and toss to coat with dressing. Divide evenly onto 4 plates. Top with asparagus spears and shaved cheese.
- For Orange Dressing: Combine ingredients in a food processor and purée until smooth and emulsified. Refrigerate.
Makes 4 servings.
Recipe courtesy of Wisconsin Milk Marketing Board, Inc.