Grilled Halloumi And Little Gem Salad With Preserved-Lemon Dressing
This grilled halloumi salad offers a delightful mix of flavors and textures, with warm, marinated halloumi cheese complemented by a zesty preserved lemon vinaigrette. The grilling process enhances the cheese's creamy interior and crispy exterior, while the charred lettuce adds a smoky element to the dish. A perfect dish for a summer gathering, this salad combines simplicity with sophistication, making it a crowd-pleaser for any occasion.
— Constant Cookbook
Ingredients
- 8 oz. halloumi cheese, cut into slices
- 6 Tbs. extra-virgin olive oil
- 1/2 tsp. salt
- 1 1/2 tsp. freshly ground pepper
- 3 Tbs. oregano leaves, chopped
- 2 Tbs. sherry vinegar
- 1 preserved lemon, cut into slices
- 2 or 3 heads Little Gem lettuce, or 2 romaine hearts, halved lengthwise
Instructions
- Arrange the cheese slices in a shallow baking dish and drizzle with 1 1/2 Tbs. of the olive oil, 1/4 tsp. of the salt, 3/4 tsp. of the pepper and 1 1/2 Tbs. of the oregano. Let marinate for 1 hour.
- Meanwhile, in a large bowl, combine 3 1/2 Tbs. of the olive oil, the vinegar, the remaining 1/4 tsp. salt, 3/4 tsp. pepper and 1 1/2 Tbs. oregano. Whisk well to make a vinaigrette. Reserve a few of the preserved lemon slices and finely chop the remaining slices. Add the chopped lemons to the vinaigrette, stir well and set aside.
- Prepare a medium-hot fire in a grill.
- Remove the cheese slices from the marinade, place them on the grill rack, and cook until the edges soften, the interior is warm and grill marks appear underneath, about 2 minutes. Turn the slices over and grill until lightly golden on the other side, 1 to 2 minutes. Transfer to a plate.
- Brush the lettuce halves with the remaining 1 Tbs. olive oil and place, cut sides down, on the grill rack. Cook until grill marks appear underneath, about 2 minutes, then transfer the lettuce to a serving platter. Top with the warm cheese and drizzle the lettuce and cheese with the vinaigrette. Garnish with the reserved lemon slices and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma <i>Salad of the Day</i>, by Georgeanne Brennan (Weldon Owen, 2012).
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