Detailed step-by-step recipe with photos: Step 1
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Prepare ingredients and utensils for grilled cheese salad. Choose fresh, ripe vegetables and arugula. They need to be washed well. Honey for the sauce needs liquid, not candied. Dijon mustard is needed, as it has a delicate aroma and is not as pronounced bitterness as regular mustard. To fry the cheese, we will need a good frying pan, since we will not use additional oil; the cheese will release enough fat when frying. A non-stick frying pan is ideal.
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Step 2
Wash the arugula and dry it on a paper towel. A special centrifuge dryer is excellent for drying lettuce and herbs. I highly recommend getting rid of excess moisture on the greens, as this directly affects the taste of the salad. The water prevents the sauce from soaking the ingredients, and the sauce simply drips to the bottom of the plate.
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Step 3
Cut the pepper into thin half rings. There is not much difference between bell pepper and ramiro, as in my case. Choose according to your taste.
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Step 4
Cut the tomato into small pieces. It is important to choose ripe, juicy fruits so that they complement the saltiness of the cheese. If you don't have any, cherry tomatoes will work well; they will need to be cut in half.
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Step 5
For the sauce, mix vegetable oil, Dijon mustard, honey and lemon juice. It is important to bring them to homogeneity; you should get a viscous, thick sauce. An excellent option for oil would be cold-pressed olive oil; it will add additional flavor to the salad. But sunflower will also be a good base. I recommend using Dijon mustard; it is not as strong as Russian mustard, its taste and consistency are much more delicate. You can replace Dijon with grain. Honey must be liquid, the variety is at your discretion. If your honey is sugary, try warming it up a little.
Be sure to taste the sauce and adjust if necessary to suit your liking. Also be sure to try the cheese; if it is not salty, then you need to add a couple of pinches of salt to the sauce.
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Step 6
Lastly, you should deal with the cheese, since the salad should be served in this form — a cool vegetable base and hot, stretchy cheese. The cheese must be cut into bars 1-1.5 centimeters thick. And be sure to remove excess moisture by blotting the cheese with napkins.
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Step 7
Heat a frying pan with a thick bottom, cast iron or Teflon coated. There is no need to cover the bottom with oil; when heated, the cheese itself will release a sufficient amount of fat and nothing will stick. Fry over low heat on all sides until golden brown. If you are worried that the cheese will stick, you can lightly grease the bottom with oil using a cotton pad or napkin. There is no need to cover the pan with a lid.
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Step 8
To assemble the salad, place arugula on the bottom and pepper on top. It is better to take a flat plate so that you can easily lift all the ingredients with a fork at once.
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Step 9
Next, add the tomatoes. You can coat the vegetables with the sauce at this stage by mixing everything. Or you can do it right before serving, topping it with cheese.
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Step 10
Place cheese sticks on the vegetable bed.
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Step 11
Top the grilled cheese and tomato salad with the dressing and serve immediately before the cheese cools. Bon appetit!
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