Juusto Fattoush with Grilled Zucchini
Peak season is Driftless Cafe chef Mary Kastman’s favorite time of year in Viroqua. A continuous stream of goodness from local farmers allows her to showcase the bounty of the region on their daily changing menu, and fattoush is her first choice when summer vegetables are in their full glory! This Middle Eastern chopped salad is typically served with bread, but this version of fattoush has a western Wisconsin twist with the addition of grilled Juusto cheese (also making it gluten-free!).
Ingredients
2 medium zucchini or summer squash, halved lengthwise
1 tablespoon olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
2 pounds Carr Valley Bread Cheese (Juusto) or haloumi cheese
1 large head romaine lettuce, cut into thick ribbons
1 medium cucumber, small dice
1 small red onion, shaved 4 salad radishes or Hakurei turnips, small dice 2 tablespoons chopped parsley 2 tablespoons chopped mint 2 tablespoons chopped dill
Ground sumac, to taste
For Dressing:
2 red bell peppers
½ cup toasted walnuts
½ cup extra virgin olive oil
2 tablespoons lemon juice
2 tablespoons pomegranate molasses (or good quality balsamic vinegar)
2 tablespoons maple syrup
1 teaspoon cumin
1 teaspoon coriander
Salt, to taste
2 tablespoons hazelnut oil (or other neutral cooking oil)
3 cups sliced portobello mushrooms
Directions
Preheat the grill.
Season the zucchini or squash halves with olive oil, salt and pepper. Grill cut side down for 5 minutes, rotating a quarter turn for grill marks halfway through the grilling time. Repeat on the skin side. Let cool and dice into ½ -inch cubes.
Grill the Juusto cheese with the grill lid closed for 2-3 minutes on each side. Remove from the grill and cut into 1-inch cubes.
Add the diced zucchini and cheese to a large bowl with the chopped lettuce, cucumber, red onion, radishes, and fresh herbs.
To make the dressing, place the red peppers on the grill and char on all sides. Remove from heat, peel, and remove the seeds.
In a blender, combine the grilled peppers with the remaining dressing ingredients. Process until smooth. Taste and adjust seasonings as desired.
Add the red pepper dressing to the salad and mix well. Portion the salad into individual bowls and sprinkle with sumac before serving.
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