Seared halloumi stars in this crunchy, Mediterranean-inspired salad that’s a riff on a menu item at Tatte Bakery & Cafe. Crunchy greens form the base, and the combination of carrots, apple and radishes brings sweet and peppery balance. Caramelized clusters of sliced almonds and sesame seeds deliver substantial crunch, while a rich and tangy tahini vinaigrette ties it all together. The squeaky chunks of halloumi make this salad substantial enough to serve for dinner, but it would also be welcome as a cookout side. (Haloumi can be found at Whole Foods or upscale cheese stores. It is a bit pricey but delicious. Most find it a little salty tasting so be careful with salting other parts of salad/dressing. It is interesting how it browns and gets crispy without melting.)
From deputy Food editor Matt Brooks, inspired by a recipe from Tatte Bakery & Cafe.
Ingredients
Serving Size: 4
For the almond-sesame topping
1/2 cup (1.25 ounces) sliced almonds
2 tablespoons granulated sugar
2 tablespoons toasted sesame seeds
For the dressing
3 tablespoons well-stirred tahini
3 tablespoons water
2 tablespoons apple cider vinegar
1/2 teaspoon honey
1/2 teaspoon fine salt
1/2 teaspoon freshly ground black pepper
For the salad
1 tablespoon neutral oil, such as sunflower or canola
8 ounces halloumi cheese, cut into 1/2-inch chunks
4 to 5 ounces crunchy salad greens, such as baby greens mix, or coarsely chopped Little Gem lettuce or romaine
4 medium radishes (4 ounces total), thinly sliced
1 large carrot (2.5 ounces), scrubbed and thinly sliced
1 medium sweet, juicy apple (6 ounces), such as Honeycrisp, Cortland or Jonagold, halved, cored and thinly sliced
2 tablespoons dried cranberries, cherries or golden raisins (optional)
Directions
Total time: 30 minutes
Make the almond-sesame topping: In a medium (10-inch) nonstick skillet over medium-low heat, spread out the almonds in a single layer and toast, stirring frequently, until golden, about 5 minutes. Transfer to a plate and let cool. (Note: watch the heat and stir often so as not to scorch the almonds)
Return the pan to the heat and increase the heat to medium. Add the sugar, spreading it in an even layer, and let it melt without stirring, 1 to 2 minutes. (Watch the pan closely.) Immediately return the almonds to the pan and stir to coat with the sugar. Add the sesame seeds and stir to combine. Immediately transfer the almond mixture to the plate and let cool.
Prepare the halloumi: Rinse out the pan, wipe it dry and return it to medium heat. Add the oil and heat until shimmering. Arrange the halloumi in a single layer in the skillet, leaving a little space between each chunk. Sear until browned on one side, about 2 minutes, then flip the chunks and continue cooking until browned on the other side, about 1 minute more. Transfer to a plate and let cool.
Make the dressing: While the almond mixture and halloumi are cooling, in a medium bowl, whisk together the tahini, water, apple cider vinegar, honey, salt and pepper until smooth and thoroughly combined. You should have about 1/2 cup.
Make the salad: When the almond-sesame topping is fully cooled, use your hands or a fork to break it apart into bite-size chunks. In a large bowl, toss together the lettuce, radishes, carrot, apple, halloumi, almond-sesame topping and dried cranberries, cherries or raisins, if using, until combined. Drizzle about half of the dressing over the top and toss to coat. Serve immediately, with the rest of the dressing on the side.
Nutrition Information
Per serving (2 cups salad and 1 tablespoons dressing)
Calories: 375 g; Carbohydrates: 20 g; Cholesterol: 40 mg; Fat: 27 g; Fiber: 5 g; Protein: 17 g; Saturated Fat: 11 g; Sodium: 769 mg; Sugar: 13 g
Refrigerate the salad and the dressing separately for up to 3 days. Store the almond-sesame crunch topping in an airtight container at room temperature for up to 1 week.
Instead of sliced almonds >> use cashews or pumpkin seeds.Apple cider vinegar >> lemon juice.To cut down on the sweetness >> skip the honey in the dressing and use kohlrabi or jicama instead of the apple.Apple >> pear or peach.Sesame allergy? >> Use pumpkin seeds in place of the sesame seeds in the crunchy topping (or just skip them), and a nut butter, such as cashew, in place of the tahini.