Bitter Greens Winter Salad with Halloumi Croutons
Raise your hand if you’ve been eating cookies like a damn sugar fiend and need someone to force feed you vegetables? 🖐Hi, and HELP! I’ve given myself an intervention, and this bitter greens winter salad with halloumi croutons is keeping me from going into a diabetic coma.
This salad hits every note- bitter, sweet, sour, salty, and umami- truly a delight for the tastebuds. The umami flavors and saltiness of the citrus dressing, along with the sweetness from the fruit, balance out the bitterness of the radicchio, which I know is not everyone’s favorite. But even if radicchio is not your jam, don’t fret! Feel free to use a less bitter green like kale, endive, or frisée.
Really though, I’m here for the halloumi croutons. I absolutely love halloumi, and it’s typically cut into thicker pieces for grilling, but I’ve sliced it very thinly so that it crisps up like a chip to add extra crunch to the salad. They are addicting, and it will be hard not to eat them all before they hit the salad bowl. Don’t worry, I won’t judge if you do.
Come for the healthy stuff, stay for the halloumi, then have yourself another cookie. It’s all about balance, right?
Bittersweet
Bitter Greens Winter Salad with Halloumi Croutons
Bitter Greens Winter Salad with Halloumi Croutons
Ingredients:
1/3 C lemon juice
2 tsp fish sauce (I LOVE Red Boat)
1/4 C olive oil
1 head radicchio, leaves torn into bite sized pieces
1 fuyu persimmon, sliced
1/2 Bosc pear, sliced
1/4 C pomegranate seeds
4-6 oz halloumi cheese, sliced very thin
mint
Make the dressing by combining the lemon juice, fish sauce, and olive oil in a jar. Seal tightly and shake until the dressing is emulsified.
In a large bowl toss the radicchio with a few large spoonfuls of the dressing. Toss until completely coated. Transfer to serving bowl or platter. Arrange the persimmon and pear on top of the radicchio and set aside.
Heat a nonstick skillet over medium heat. Cook the halloumi until brown and crisp, approximately 2 minutes per side. Add crisped halloumi to salad and top with pomegranate seeds and a handful of mint leaves. Drizzle another spoonful or so of dressing over everything if desired. Serve while the cheese is still warm.
