Say cheese

Save the heavy cheese dishes for dessert; this Shavuot incorporate your favorite cheese as part of a light salad.

The Bashar Fromagerie (photo credit: Courtesy)
The Bashar Fromagerie
(photo credit: Courtesy)
When we think about Shavuot, we always think of cheesecakes, which we certainly have lots of recipe choices to help you with. But I love the other foods I serve on Shavuot that include small amounts of cheese, such as the two salads below. 
Sometimes just a little bit of goat cheese or feta cheese adds a terrific richness to a salad or a side dish. If any of the cheeses are not easily available where you live just substitute it with a cheese you really enjoy
Shredded Caesar Salad on ToastsServes 8
I saw this recipe in a magazine and thought it was a great twist on Caesar salad and makes a terrific presentation. 
.    1 medium oval country loaf or baguette, sliced 1/2 inch thick.    3/4 cup extra-virgin olive oil, plus more for brushing.    2 garlic cloves—1 minced and 1 halved.    1/4 cup fresh lemon juice.    1 1/2 teaspoons anchovy paste or 2 anchovies mashed.    1 teaspoon Dijon mustard.    1 teaspoon Worcestershire sauce.    1 teaspoon capers—rinsed, drained and minced.    Kosher salt.    Freshly ground pepper.    3 romaine hearts (1 1/2 pounds), finely chopped.    1/2 cup shaved Parmesan cheese, plus more for garnish
Preheat the broiler. Brush both sides of the bread slices with olive oil and arrange on a rimmed baking sheet. Broil the slices 6 inches from the heat for about 3 minutes, turning once, until crisp and golden on the outside but still slightly soft in the center. Rub one side of each slice with the halved garlic.
In a medium bowl, whisk the minced garlic with the lemon juice, anchovy paste, mustard, Worcestershire sauce and capers. Gradually whisk in the 3/4 cup of olive oil and season the dressing with salt and pepper.
In a large bowl, toss the romaine with the Parmesan and the dressing. Season with salt and pepper. Mound the salad on the toasts, garnished with shaved cheese.
Roasted Asparagus and Arugula Salad with Shallots and ParmesanServes 6
.    1/3 cup minced shallots (about 2 large).    2 tablespoons fresh lemon juice.    2 tablespoons red wine vinegar.    2 teaspoons grated lemon zest.    1 1/2 teaspoons Dijon mustard.    1/3 cup extra-virgin olive oil.    1 pound slender asparagus, tough ends trimmed.    6 cups (lightly packed) arugula (about 5 ounces).    3 tablespoons chopped fresh chives.    1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
Whisk first five ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.
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