Monday, April 9, 2012
kale, raddichio, white bean and halloumi salad
There is nothing like a refreshing salad with a great vinaigrette. Wait, check that. There is nothing like a refreshing salad with a great vinaigrette TOPPED WITH FRIED CHEESE. We combined some bitter greens that we love and usually keep around the house with a dressing made from some of our favorite fresh herbs, and tossed on some seared Halloumi just to knock it out of the park. This salad is hearty enough to have as a meal, but such a great palate cleanser that it could be used as a side as well. Since the greens are so hearty this salad can last dressed for a day or two in the fridge. We had the leftovers with some poached eggs and toast the next morning. OMG!!!
Lemon, Parsley and Chive Vinagrette
Juice of 2 Lemons
Parsley, 1/2 bunch
3 Tbsp. Extra Virgin Olive Oil
salt and pepper to taste
1 head radicchio, roughly torn
1 head dinosaur kale, roughly torn
1 can Artichoke Hearts, drained and quartered
1 can white beans, drained
1 package Halloumi, sliced into 1/2" slices, pan fried then cut into bite sized pieces
This one is fast! In your blender/food processor/magic bullet/ninja machine/whatever, combine all dressing ingredients and blend until smooth. Season to taste.
Wash and dry all of the greens and combine with the artichoke in a large bowl. Add the vinaigrette and toss to combine. Top with beans and Halloumi and wait for it... wait for it... EAT!