Halloumi Caesar salad recipe
The best halloumi Caesar salad with homemade dressing, done in under 20 minutes. This halloumi salad is as impressive as it is delicious.
Equipment
- 1 Frying pan
- 1 baking tray
Ingredients
For the salad
- 250 g of Cypriot halloumi (1 pack)
- 2 whole cos lettuces, washed
- 10 x 1cm slices of baguette
- 10 g of parmesan shavings
- 1 teaspoon of herbs de Provence
For the dressing
- 1 egg yolk
- 1 teaspoon of crushed smoked garlic
- 1 teaspoon of English mustard
- 1 teaspoon of Worcestershire sauce
- 1 teaspoon of white wine vinegar or lemon juice
- 120 ml or ½ cup of groundnut oil or sunflower oil
- 2-3 smoked / salted anchovies
- 10 g of grated parmesan
- A dash of tabasco/paprika (optional)
Instructions
Make the croutons
- Add some olive oil to a pan, bring to medium heat and fry the baguette slices for a minute on each side. Sprinkle over the herbs and toss to coat evenly until the bread is lightly browned. Transfer to a baking tray and keep warm in a cool oven (100°C/212°F).
- Keep the pan with the oil to fry the halloumi.
Make the dressing
- To make the dressing, put the yolk, crushed garlic, Worcestershire sauce, mustard, anchovies, and white wine vinegar (or lemon juice) in a blender and process until smooth.
- Turn the speed down and slowly pour in the groundnut oil until the dressing has emulsified. Empty the contents into a bowl and add the grated parmesan and whisk together. (Add some optional paprika or tabasco to taste)
Make the salad
- Tear the bottom of the lettuce stalks off and separate the leaves. Place the leaves in a large bowl and pour over the dressing and mix so that the dressing coats each leaf.
- Arrange the leaves between two bowls and place the croutons on top.
Fry halloumi
- Cut the halloumi lengthways into 8-10 equal slices. Using the same pan used to fry the croutons, fry the halloumi slices on high heat for 1 minute on each side until browned and serve immediately on top of the dressed leaves.
- Garnish with the shaved parmesan and serve.