Halloumi — a mild, firm Cypriot cheese traditionally made
from a combination of sheep and goat milk and submerged in brine — has a higher
melting point than many other cheeses. This makes it ideal for any fiery
encounters: whether fried in a skillet, seared on the grill or flambeed in a
saganaki, a small pan with two handles that is also the name for the cheese
dish cooked in it.
اضافة اعلان
High heat unlocks the best of halloumi’s tangy, salty
nature, turning a rubbery cheese into something gorgeously bronzed on the
outside, and soft within, with the texture of a molten marshmallow just before
it gets squished into a s’more.
Seared halloumi makes an excellent appetizer on its own, but
I love it tossed into a salad, where fresh greens — preferably bitter, bracing
ones — can contrast with the oily richness of the cheese.
For this recipe, I cubed the halloumi before pan-frying it.
This gives it more surface area, meaning greater caramelization and crispier
edges. Another upside: The small, golden cubes mingling with the leafy greens
resemble croutons but offer a springy, cheesy bite rather than a crunchy,
toasted one.
For a hint of smoke and spice, I like to dust the halloumi
with pimenton (smoked paprika) just as it comes out of the pan. It gives the
illusion that the cheese has been grilled over a wood fire. (Or use regular
paprika, which will give you the spice part, at least.)
As for the greens, I chose escarole because of its pleasing
bitterness and rigid texture, which won’t immediately wilt on contact with the
hot cheese.
A handful of slivered shallot or red onion adds pungency,
while fresh parsley leaves brighten everything up. And finally, as an optional
garnish, I sprinkle pomegranate seeds on top. Not only pretty, the ruby seeds
lend a juicy sweetness that’s perfect with the saltiness of the cheese and
garlicky bite of the dressing.
Once available in only specialty shops, halloumi has been
popping up in many supermarkets. But if you can’t get any, then other firm
cheeses suited for frying and grilling — kefalotyri, queso blanco, bread
cheese, paneer — can be used instead.
You can even substitute feta, although with its newfound
fame, it may be the hardest of all to find.
Escarole salad with smoky halloumi croutons
Ingredients:
For the dressing:
1 small garlic clove, grated or pressed
1 1/2 tablespoons fresh lemon juice, plus more to taste
1/2 teaspoon fine sea salt, plus more to taste
5 tablespoons extra-virgin olive oil, plus more to taste
For the salad:
1 tablespoon extra-virgin olive oil, plus more as needed
6 ounces halloumi cheese, diced into 1-inch cubes and patted
dry
3/4 teaspoon sweet pimenton (smoked paprika)
6 cups escarole, torn into bite-size pieces
1 cup parsley leaves and tender stems
1/2 shallot, or 1/4 small red onion, thinly sliced
Pomegranate seeds, for garnish (optional)
Preparation:
> Step 1: Make the dressing: In a small bowl, whisk
together garlic, lemon juice and salt. Let sit for 30 seconds for the salt to
dissolve, then whisk in olive oil. Taste and add more salt if needed. Set
aside.
> Step 2: Prepare the salad: Heat 1 tablespoon oil in a
medium skillet over medium-high until it thins out, about 20 seconds. Add
cheese and cook until golden on one side, 1 to 2 minutes, adding more oil if
the pan dries out. Flip cheese and sprinkle with pimenton. Let cook without
moving until golden on the other side, about 1 minute longer. Transfer to a
paper towel-lined plate.
> Step 3: Put escarole, parsley and shallot in a large
salad bowl. Add the dressing and warm halloumi, and toss well, adding more oil,
lemon juice and salt, to taste. Serve immediately, strewn with pomegrana seeds,
if you like.
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