Halloumi is a yummy firm cheese which can be browned and won't melt. It is a brined Middle Eastern cheese with a texture similar to mozzarella. Usually made of a combination of sheep and goat milk, but sometimes it is made from cow's milk.
Had to ask for it at the cheese counter at Wegman's. They don't carry it all the time. Plan time to soak the halloumi. If you don't, it will be too salty and inedible. (I learned the hard way. This was my second attempt, and the results were excellent.)
---Barbara
Arugula Salad with Seared Halloumi
(Fine Cooking, Diana Andrews, December 2016)
Serves 4
8 ounces halloumi cheese, cut into 3/4 " cubes
hot water for soaking the halloumi
1 1/2 T. red-wine vinegar
1 T. coarsely chopped, rinsed and drained capers
1 t. finely chopped flat-leaf parsley
1 t. finely grated lemon zest
1 t. honey
1/2 t. grated garlic
1/8 t. salt
1/4 t. pepper
3 T. extra virgin olive oil for the vinaigrette
2 T. olive oil for frying the halloumi
5 ounces baby arugula, washed and dried
1/4 cup chopped toasted pistachios, or toasted pine nuts
Soak the cubed halloumi in hot water for 15 minutes. Then drain, and pat dry with paper towels. Can be done several hours in advance.
In a small bowl or jar, combine the vinegar, drained capers, parsley, lemon zest, honey, grated garlic, salt and pepper. Whisk in the extra virgin olive oil until emulsified. Can be done several hours in advance.
Just before serving: Heat 2 T. oil (I used only 1 T.) in a non-stick skillet. Add the halloumi and cook, stirring occasionally, until light golden brown, 3 to 4 minutes. Drain on a paper towel lined plate.
In your salad bowl, add the arugula and the halloumi. Toss with enough vinaigrette to coat lightly.
Top with chopped pistachios or toasted pine nuts, and drizzle with additional dressing, if desired and serve.
B
