originally posted in April 2016
It looks like NYC may have finally gotten the spring memo (although we can’t ever be 100% sure) and I’m oh so happy. Farmer’s markets are bustling, rosé is flowing and this girl is ready for her next rooftop sesh. I’m pulling out all the stops to kick off al fresco season with my vibrant ‘spring has sprung’ halloumi salad, and believe you me, it checks off all the boxes:
Tasty ✔ Crisp ✔ Pretty ✔ Healthy (because salad) ✔ Obligatory lemon zest (duh) ✔
Start chilling the wine and grab your sunnies. It’s time to get our salad vibes on.
Ingredients:
Servings: 2-4 depending on entrée vs side
Salad: 2 cups baby spinach 2 cups baby arugula 1 1/2 cups green asparagus 1 cup strawberries 1/4 cup sliced almonds 250 g (8.8 oz) pack halloumi cheese 1/4 tsp lemon zest 1/4 tsp fresh thyme olive oil for coating salt/pepper to taste Vinaigrette: 1 1/2 tsp dijon mustard 1 1/2 tsp lemon juice 1 1/2 tsp honey 1 1/2 tsp balsamic vinegar 4 tbsp olive oil salt/pepper to taste
Directions:
This dish is all about the prep work, which makes it great for entertaining. You can do all of your chopping and vinaigrette-making in advance, leaving you more time to frolic in the sun.
Let’s start with the star of the show – the cheese! If you’ve had halloumi before, you know you’re in for a treat. If you haven’t, oh boy are you about to meet a game changer! Start by cutting the halloumi into 1/4 inch slices – you’ll want 3-4 slices per person. Coat with olive oil (1-2 tsp), lemon zest, thyme and ground black pepper. Set aside.
Next, it’s choppin’ time. Start by trimming your asparagus. If you’re new to asparagus, here’s how you do it: take a stalk and place the end between your thumb and forefinger, now bend until the end naturally snaps. The stalk will automatically break off where the woody part ends and the good stuff starts. So, no need to worry about cutting off too much – let the veg tell you. Easy enough, right? Cut the stalks into 2 inch spears. Next, blanch (which is fancy for ‘scald briefly’) the asparagus in boiling water for ~3 minutes, drain and transfer to an ice bath (bowl of cold water with ice cubes) to stop the cooking process – this way the vegetable stays al dente. Drain once more and set the asparagus aside.
In the meantime, slice up your strawberries and set aside as well (see what I mean about prepping in advance?). Toast the almonds by tossing them into a small pan on medium heat. Stir ever so often and keep an eye on them. Once they have a good color, take them off the heat and (say it with me now!) set them aside.
Moving on to our homemade vinaigrette. Whisk together the dijon, honey, lemon juice and balsamic vinegar with a fork. Once combined, drizzle in the olive oil while continuing to whisk. The oil and vinegar will emulsify, leaving you with a silky smooth vinaigrette (you’ll never use store bought again!). Alternatively, you can also throw all the ingredients into a mason jar and shake it like a polaroid picture. Add salt and pepper to taste and (last time, I promise) set aside.
OK guys, time to make grilled cheese…literally ♡! If you have a grill pan – amazing! If it’s cast iron, I’ve died and gone to heaven. If you don’t, no biggie whatsoever. Any non-stick pan will do. Heat up the pan on medium-high (no need to add oil, since we coated the cheese earlier) and add the cheese. They’ll only need about 2-3 minutes per side.
Now let’s construct this stunner. In a large bowl, combine your baby spinach & arugula and lightly dress with some of the vinaigrette (you may need to whisk the dressing to re-emulsify). Now add in your strawberries, asparagus and almonds (save some for your final presentation) and toss with more vinaigrette, to your liking. You may be left with extra dressing but better safe than sorry – nobody likes a dry salad.
Plate your salad, garnish with your extra toppings and crown with the grilled halloumi. Drizzle a final touch of vinaigrette on top of the cheese (optional) and savor this moment. Maybe even take a picture – you’ll want to remember this. Best enjoyed outside ;)
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