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Summer’s early bounty in a delicious and beautiful salad. Farm stand scallions, radishes, tomatoes, and fennel are combined with Grilled Bread Cheese, ciabatta bread and corn then topped with sunflower sprouts, mint leaves, fennel fronds, and chive flowers. It’s lightly dressed with simply fresh lemon and olive oil right before serving.

Bread Cheese has a high melting point so it can be grilled. It is traditionally a Finnish cheese made with reindeer milk. The American version uses pasteurized cow’s milk that looks like it’s been toasted because it actually has – baking it is part of it’s cheesemaking process.

INGREDIENTS
2 red scallions, sliced very thinly slice
2 white radishes, very thinly sliced
2 red radishes, slice very thinly
2 tomatoes, sliced thin
2 baby fennel, sliced very thinly sliced
2 slices ciabatta bread
¼ cup olive oil plus 3 tablespoons
Kosher salt
1 ear of corn, husked
8 ounces Bread cheese
¼ cup sunflower sprouts
Mint leaves for garnish
Fennel fronds for garnish
Chive flowers for garnish
2 tablespoons fresh lemon juice
Fresh ground pepper

 

INSTRUCTIONS

Using a mandoline slicer or a very sharp knife, thinly slice the vegetables. Set aside.

Heat a barbeque grill to high. Brush the  ciabatta bread pieces on both sides with 1 tablespoon olive oil and top with a big pinch of salt. Brush the corn with 1 tablespoon olive oil. Grill the corn until cooked through and charred in spots, and the bread until just charred in spots; remove and set aside.

Brush one side of the Bread Cheese with ½ tablespoon of olive oil and place oil side down on the grill. Cook for about 2-2 ½ minutes.  Brush the top with oil, turn, and cook until lightly charred in spots, about 2-2 ½ more minutes.

Transfer to the plate with the croutons and corn; let cool.

Arrange the thinly sliced vegetables on salad plates.

Cut kernels from cob, cube the Bread Cheese and cut the bread slice into cubes. Arrange on the plate with the vegetable.  Add the sprouts, mint leaves, fennel fronds, and chive flowers.

Whisk together lemon juice and ¼ cup olive oil; season with salt and pepper to taste. Sprinkle over the vegetable plate and serve. Makes 4-5 salads.