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05/10/2022 By Frodenheng.lu

Winter Salad with Halloumi “Croutons”

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Winter Salad with Halloumi “Croutons”

Course Starter
Cuisine North America
Keyword Cheese, Salad
Servings 4

Ingredients

  • 4 tbsp olive oil extra-virgin
  • 2 tsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp oregano dried
  • ½ tsp pepper ground
  • 125 gr halloumi cheese cut into 1-inch cubes
  • 500 gr baby potatoes quartered
  • 300 gr green beans trimmed
  • ¼ tsp salt divided
  • 300 gr cherry tomatoes
  • 2 cloves garlic sliced
  • 1 tbsp red-wine vinegar
  • 200 gr escarole chopped
  • 40 gr hazelnuts chopped, toasted

Instructions

  1. Position the racks in center and upper third of the oven and preheat to 220° C.
  2. Combine 1 tablespoon oil, lemon zest, lemon juice, oregano and 1/4 teaspoon pepper in a small bowl. Add the halloumi, stir to coat and set aside.
  3. Toss the potatoes and green beans with 1 tablespoon oil, 1/8 teaspoon salt and the remaining 1/4 teaspoon pepper on a large rimmed baking sheet. Spread them in a single layer and roast on the center rack for 15 to 20 minutes minutes.
  4. Put the tomatoes into a baking dish and roast them until they are wilted 5 to 10 minutes
  5. Upon this transfer the potatoes, beans and tomatoes to a large bowl.
  6. Turn the broiler to high. Using a slotted spoon, transfer the reserved halloumi to the baking sheet and reserve the marinade. Broil, stirring once, until lightly browned, 3 to 5 minutes.
  7. Meanwhile, heat the remaining 2 tablespoons oil and garlic in a small saucepan over medium heat until the garlic begins to sizzle, then cook for 15 seconds. Remove it from the heat and whisk in the vinegar, the reserved marinade and the remaining 1/8 teaspoon salt.
  8. Add the escarole to the vegetables and gently toss with the warm dressing to combine. Serve the salad topped with the halloumi and hazelnuts.

Recipe Notes

Recipe and photo by https://www.eatingwell.com/recipe/255795/winter-salad-with-halloumi-croutons/
Presented by Breana Killeen
Source: EatingWell Magazine, November/December 2016

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Henri‘s Blog “Fro den Heng“

Creating this blog means to me sharing with others my “Dada” for food and cooking .
I estimate that you can find all kind of useful information, recipes I found and selecteds and collected.
Myself, although having no Hungarian origins, I pretend being a great specialist for “ gulasch soup”.
As a “Luxemburger“ I have also skills in all the “Lëtzebuerger Spezialitéiten“ like described in the famous song: Donnerknippchen ech kommen elo grad vun enger prachtvoller Friess …
However my highlight is the cheese fondue, that delights me since decades and meanwhile I have experienced numerous combinations of cheese.
But with great pleasure I’m touring also in other countries kitchens, to see what’s on with the “succulent” taste.
Since years I am a great fan of Paul Bocuse, Joël Robuchon, Alfons Schubeck and many others.
In a second life, I shall take their succession, 100%. Trust me! Weider liesen →

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