Oh what a delight! I have adored halloumi cheese ever since my family would frequent Zorba’s, a fabulous Greek restaurant in Baton Rouge. They would bring the cheese out in a heat proof dish, light it on fire in front of you, and put out the flames with lemon juice. Halloumi is a cheese made from a mixture of sheep’s and goat’s milk, it is semi-hard in texture and because of its high melting point can be (like I said) grilled or heated with minimal melting. It has a wonderfully salty flavor and when cooked, gets a lovely brown texture on the outside.
I was thrilled to make this recipe that highlights cubes of halloumi cheese as a substitute for croutons on a hearty winter salad. The cubes of cooked cheese add a lovely texture and salty taste to the salad that believe me, you will adore. A hearty salad that could be a main course all on its own, it truly was a memorable addition to our dinner menu last night. Opa!
(To view this recipe, click on the following link: http://www.eatingwell.com/recipe/255795/winter-salad-with-halloumi-croutons/)
‘Winter Salad with Halloumi ‘Croutons”
- (I added in sliced radishes to the dish, instead of potatoes; and also for the base of the salad, used watercress and sliced Belgian endive instead of escarole*)
Tagged: cheese croutons, cherry tomatoes, croutons, dried oregano, Eating Well, escarole, green beans, halloumi cheese, halloumi croutons, hazelnuts, lemon juice, lemon zest, potatoes, Salad, Winter salad