A favorite quick lunch of mine involves slices of grilled halloumi cheese and a mess of greens. I get bored by bagged greens, so like to trawl the greenmarket to put my own mix together, and you can too. Here the halloumi sits on top of a market salad made from, among other things I found in my kitchen like apples and carrots, oak leaf lettuce, bitter dandelion, baby arugula and sliced spring onions tossed in a classic mustard vinaigrette. Result? A delicious mix of bitter and sweet flavors for a yummy grilled halloumi salad.
AuthorAnn Ogden GaffneyA favorite quick lunch of mine involves slices of grilled halloumi cheese over a mess of greens. I get bored by bagged greens, so like to trawl the market to make my own mix
Break the oak leaf lettuce into individual leaves. Put them Into a salad spinner along with dandelion and arugula. Fill the spinner with water and let the leaves soak while you make the dressing.
In a jar or bowl, with a fork, beat the mustard and vinegar together with a pinch of salt and a grind or 2 of black pepper.
Gradually add the olive oil to the mustard vinegar mixture, beating as you go. We do this to emulsify the sauce so that it doesn't separate. The slower you do this the better the sauce will emulsify. Beat in the water a teaspoon at a time. Set aside.
Into the bottom of a salad bowl add the, thinly slices scallion, the carrots and the julienned apple, and the tarragon of using. Add 2 tablespoons of the mustard dressing and toss together.
Drain and spin the reserved greens. Tear the lettuce and dandelion leaves into pieces and pile on top of the scallion, carrots and apple in the bowl. Do not toss together. Set aside while you cook the halloumi.
Heat a non stick pan over a medium high flame. When it is hot add the sliced halloumi in a single layer. Some water may come out as the cook. After 3-5 minutes, flip one over to check if the slices have browned. Flip them over to brown the other side, another 2 minutes.
After you have turned over the halloumi slices, toss the salad greens together with the dressing and other ingredients. The salad leaves should be just covered with dressing, but not wet with it. Add a little more dressing from the jar a teaspoon a at time if you think it needs more. When the salad is tossed and well combined plate, arranging the slices of halloumi on top. Enjoy!
You should have about 6 cups of greens total to add to the salad.
Oak leaf lettuces tend to be small. If you are using a larger Boston lettuce, use about half once you have stripped off the tough outer leaves.
If you can't find halloumi, you can use the frying cheese found at most Latinx groceries. It works well in a non-stick pan.
Ingredients
Directions
Break the oak leaf lettuce into individual leaves. Put them Into a salad spinner along with dandelion and arugula. Fill the spinner with water and let the leaves soak while you make the dressing.
In a jar or bowl, with a fork, beat the mustard and vinegar together with a pinch of salt and a grind or 2 of black pepper.
Gradually add the olive oil to the mustard vinegar mixture, beating as you go. We do this to emulsify the sauce so that it doesn't separate. The slower you do this the better the sauce will emulsify. Beat in the water a teaspoon at a time. Set aside.
Into the bottom of a salad bowl add the, thinly slices scallion, the carrots and the julienned apple, and the tarragon of using. Add 2 tablespoons of the mustard dressing and toss together.
Drain and spin the reserved greens. Tear the lettuce and dandelion leaves into pieces and pile on top of the scallion, carrots and apple in the bowl. Do not toss together. Set aside while you cook the halloumi.
Heat a non stick pan over a medium high flame. When it is hot add the sliced halloumi in a single layer. Some water may come out as the cook. After 3-5 minutes, flip one over to check if the slices have browned. Flip them over to brown the other side, another 2 minutes.
After you have turned over the halloumi slices, toss the salad greens together with the dressing and other ingredients. The salad leaves should be just covered with dressing, but not wet with it. Add a little more dressing from the jar a teaspoon a at time if you think it needs more. When the salad is tossed and well combined plate, arranging the slices of halloumi on top. Enjoy!
You should have about 6 cups of greens total to add to the salad.
Oak leaf lettuces tend to be small. If you are using a larger Boston lettuce, use about half once you have stripped off the tough outer leaves.
If you can't find halloumi, you can use the frying cheese found at most Latinx groceries. It works well in a non-stick pan.
