Escarole Salad With Smoky Halloumi Croutons

By Melissa Clark

Published March 30, 2021

  • David Malosh for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
20 minutes
Rating
4(405)
Comments
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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

  • 1 small garlic clove, grated or pressed

  • 1 ½ tablespoons fresh lemon juice, plus more to taste

  • ½ teaspoon fine sea salt, plus more to taste

  • 5 tablespoons extra-virgin olive oil, plus more to taste

FOR THE SALAD

  • 1 tablespoon extra-virgin olive oil, plus more as needed

  • 6 ounces halloumi cheese, diced into 1-inch cubes and patted dry

  • ¾ teaspoon sweet smoked paprika (pimentón)

  • 6 cups escarole, torn into bite-size pieces

  • 1 cup parsley leaves and tender stems

  • ½ shallot, or ¼ small red onion, thinly sliced

  • Pomegranate seeds, for garnish (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

10 grams carbs; 38 milligrams cholesterol; 327 calories; 17 grams monosaturated fat; 2 grams polyunsaturated fat; 9 grams saturated fat; 30 grams fat; 5 grams fiber; 531 milligrams sodium; 8 grams protein; 1 gram sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.

  2. 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.

  3. 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.

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Ratings

4 out of 5
405 user ratings
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Comments

bonnee

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 Huelster

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.

Christa

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."

aliza

Loved it! Added half a head of raddiccio and subbed dried cherries for the pomegranate, which, with the red onion, all added a nice strong magenta color to the mix and provided more textures and complimentary and contrasting bitter/sweet flavors.

Jessica

Depending on your halloumi, this can be EXTREMELY salty.

some recommensations

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!

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