Escarole Salad With Smoky Halloumi Croutons

Name: Escarole Salad With Smoky Halloumi Croutons
Total time: 20 min
Yield: 4 servings
Ingredients: 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; 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 smoked paprika (pimentón); 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)

By Melissa Clark

Published March 31, 2021

Escarole Salad With Smoky Halloumi Croutons — David Malosh for The New York Times. Food Stylist: Simon Andrews.

Total Time: 20 minutes
Rating: 4(396)
Comments: Read comments

If you believe the only thing better than cheese is fried cheese, then you may just love halloumi. Because of its high melting point, halloumi browns before it melts, making it perfect for frying, grilling or any kind of searing. Here, it’s pan-fried with smoked paprika, then added to an escarole salad with a garlicky, lemony dressing. Slivered red onion adds pungency, while fresh parsley leaves brighten everything. If you can get the pomegranate seeds, do use them; they add a juicy sweetness that’s perfect with the richness of the cheese. Serve it by itself as a first or salad course, or with roasted vegetables, fish or chicken to round it out.

Featured in: The Best Salad Croutons Are Actually Cheese

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Ingredients

Yield:4 servings

For the Dressing

1small garlic clove, grated or pressed
1½tablespoons fresh lemon juice, plus more to taste
½teaspoon fine sea salt, plus more to taste
5tablespoons extra-virgin olive oil, plus more to taste

For the Salad

1tablespoon extra-virgin olive oil, plus more as needed
6ounces halloumi cheese, diced into 1-inch cubes and patted dry
¾teaspoon sweet smoked paprika (pimentón)
6cups escarole, torn into bite-size pieces
1cup parsley leaves and tender stems
½shallot, or ¼ small red onion, thinly sliced
Pomegranate seeds, for garnish (optional)

Ingredient Substitution Guide

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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 paprika. 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 pomegranate seeds, if you like.

Ratings

4 out of 5

396 user ratings

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Comments

bonnee4 years ago

Non-stick pan and NO OIL necessary. Very spattery and messy with added oil. Halloumi is an oily cheese and browns well. Takes a few minutes for the water content to evaporate and then browns well. Delicious recipe!

Ross Huelster4 years ago

In Wisconsin you can find Juustoleipa (hoo-stay-lee-pah), Finnish bread cheese. I read that the curds are similar to feta. They are pressed and baked. To serve one grills or sautés the block or cubes. It is delicious and would substitute well for the halloumi. At least in Wisconsin. Or Finland.

Christa4 years ago

Important note from the accompanying article not mentioned in the recipe notes: "other firm cheeses suited for frying and grilling — kefalotyri, queso blanco, bread cheese, paneer — can be used instead. You can even substitute feta."

Jessica4 months ago

Depending on your halloumi, this can be EXTREMELY salty.

some recommensations11 months ago

To make the salad more substantial and to add more crunch, I added cucumbers and tomatoes. As someone else recommended, I added a Greek herb mix on the halloumi before frying. This all added a more Mediterranean vibe!

Catharine1 year ago

Made it as written and served with some nuts toasted in the residual oil and paprika. Made plenty for two for dinner with some nice bread. (You really don’t need oil to brown halloumi.)

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