Italian-style stuffed cucumber and orange salad sprinkled with Romano cheese and toasted pistachios.

Romano Cucumber and Orange Salad

Vinaigrette:
1 tablespoon minced shallot
1/2 tablespoon minced garlic
1 tablespoon red wine vinegar
1 tablespoon white wine vinegar
1 tablespoon minced fresh mint
1 tablespoon minced fresh parsley
1/2 cup safflower or soy bean oil
1 tablespoon extra virgin olive oil

 

Greens:
2 heads Boston lettuce
1 head romaine
1 bunch watercress
1/2 bunch fresh mint, minced
1/2 bunch fresh parsley, minced
3 navel oranges

 

Cucumbers and Cheese:
2 cucumbers
1/2 cup minced onion
1 tablespoon extra virgin olive oil
1/2 cup (4 ounces) cream cheese, softened
1/4 cup (3/4 ounce) grated Wisconsin Asiago cheese
1/4 cup (1 ounce) grated Wisconsin Swiss cheese
2 tablespoons minced fresh mint
2 tablespoons minced fresh parsley
1/4 cup minced pimento, drained
Dash cayenne pepper
1/4 cup pistachio nuts, toasted
1/4 cup (3/4 ounces) grated Wisconsin Romano cheese

1. For Vinaigrette: Swirl the first six ingredients in a food processor while slowly pouring in the two oils. A small bowl may also be used to combine the first six ingredients. Whisk in the oils slowly. Set aside.
2. For Greens: Wash, dry and tear the greens into bite size pieces. Add the mint and parsley; refrigerate. Peel and dice the oranges. Set aside.
3. For Cucumbers and Cheese: Peel and core whole cucumbers. Saute the onion in the olive oil and mix well with the remaining ingredients. Divide the mixture in two and stuff the cucumbers. Chill and slice.
4. Toss the greens with the vinaigrette using care not to over moisten.
5. Divide the greens using six luncheon places. Divide the oranges, pistachio nuts and stuffed cucumbers among the plates. Sprinkle with Romano cheese and pistachio nuts. Serve with hot French bread.

Makes 6 servings.

Recipe courtesy of Wisconsin Milk Marketing Board, Inc.