‘Winter Salad with Halloumi ‘Croutons”

Recipe Courtesy of Eating Well Magazine

Recipe Courtesy of Eating Well Magazine

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”

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: medium
  • Recipe type: Salad

Ingredients:

  • http://www.eatingwell.com/recipe/255795/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*)

Directions:

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Comments: 2

  1. Leanne November 26, 2017 at 4:38 pm Reply

    Yum, looks amazing! Full of great memories as well. 🙂

    • Personalchef07 November 26, 2017 at 5:02 pm Reply

      You should try it Leanne! You’d love it. I’m loving all of the halloumi-centric recipes lately…

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