Spring Salad with Halloumi
Why put regular old croutons in your salad when you could include pieces of fried halloumi! Salty, crunchy, briny, and melty, they add so much depth and contract when paired with bright spring greens such as radishes, fennel, and snap peas.
*This recipe was originally developed for Freddie’s Larder.
Ingredients
Spring mix greens
Microgreens
1 bulb of fennel with fronds attached
1 bunch of radishes
1 cup of snap peas
6-8 oz halloumi cheese
A bundle of fresh herbs (any combination of: parsley, mint, basil, cilantro, thyme or dill)
1 tsp dijon mustard
1 lemon
1/3 cup olive oil
White wine vinegar (optional)
Salt and pepper
Let’s Make It!
Begin by washing and drying the spring mix greens and microgreens. Place in a large salad bowl. Wash the snap peas and remove the strings. Slice diagonally into bite-sized pieces and add to the salad bowl.
Fill a large bowl with ice and cold water. Remove the fronds from the fennel bulb and set aside. Cut the bulb in half and remove the core. Slice the fennel very thinly and add to the bowl of ice water. Wash the radishes and slice very thinly. Add to the ice water. Allow fennel and radishes to sit in ice water for at least 10 minutes - this ensures the veg are extra crunchy and mellows some of the harsh licorice flavor of the fennel.
Slice the halloumi into 4-6 wide flat slices. Heat a nonstick pan over medium heat and add the cheese. Cook for a few minutes on each side until golden brown. Transfer to a paper towel-lined plate.
To make the vinaigrette:
Add a handful of fresh herbs to a blender or small food processor. Add dijon mustard, the zest and juice of 1 lemon, and a pinch of salt and pepper. Blend, then slowly drizzle in the olive oil. Once the dressing is emulsified, taste to adjust - adding more salt or pepper or a splash of white wine vinegar as needed.
Drain and dry the fennel and radishes and add to the salad bowl along with snap peas. Arrange the halloumi on top, along with some of the fennel fronds. Drizzle with dressing, toss and serve.
