Wonderful Textures team with Crispy Cheese Croutons and a Creamy Hazelnut Dressing – Winter just got a little brighter!
Textures in the Salad:
- arugula
- frisee lettuce
- mustard greens
- radicchio
- roasted winter squash
- cherry tomatoes on the vine
- roasted unsalted hazelnuts, coarsely chopped
- microgreens
- Crispy Halloumi Croutons
Add my Hazelnut Vinaigrette and you have a Wonderful Salad!
Authentic Halloumi has only recently been exported to the U.S.
It’s made with sheep’s and goat’s milk just as it has been for centuries.
Has a mild flavor, notably tangy and not too assertive
It’s texture is medium-firm, can be grilled, baked or fried and does not fall apart!
Make the “croutons” before serving the salad:
These are fun and EASY to prepare!
Cut 1/2 inch slices from your Halloumi block. Dry and sprinkle one side with a little smoked paprika. Add to a hot oiled grill pan (I use this one) until strong grill marks form (will be crispy, turn over and repeat). Cut into 1/2 inch cubes and add to the salad.
Lettuces: Arugula, Frisée, Mustard Greensand Radicchio
Other: Cherry Tomatoes on the Vine (I use tri-colored ones), Roasted Winter Squash, Microgreens and Toasted Chopped Hazelnuts
Sherry Vinegar, Red Wine Vinegar, Shallots, Garlic, Italian Seasonings, Tahini Hazelnut Oil, Neutral Oil and Salt & Pepper
A deliciously nutty vinaigrette that’s a little creamy with tahini. The perfect consistency for salads, grains, vegetables and more!
Simple to whisk together.
What’s so Wonderful?
Winter greens are packed with nutrients to keep us healthy in cooler months.
They are full of nutrients like vitamins A, C, and K, as well as magnesium, potassium, and iron.
Other Greens to consider:
Kale, Spinach, Mache, Endive, Cabbages, Swiss Chard, Tatsoi, Beet Greens, Mizuna and Romaine
TEXTURES + FLAVORS + A KILLER DRESSING = THE BEST WINTER SALAD!
Add your favorite grilled proteins for a satisfying main course too!
Enjoy this lovely Winter salad!
Karen
Wonderful Winter Salad with Halloumi Croutons and Hazelnut Vinaigrette
Ingredients
Salad Ingredients:
- 1 1/2 cups arugula
- 1 1/2 cups frisee lettuce
- 1 cup mustard greens
- 1 cup radicchio, torn into 1 inch pieces
- 2/3 cup roasted winter squash*, roasted, cut 1" cubes
- 1/2 cup cherry tomatoes (on the vine), cut in half
- 1/3 cup roasted unsalted hazelnuts , coarsely chopped
- 1/2 cup microgreens, or your favorite sprouts
Crispy Halloumi Croutons:
- 1/4 pound halloumi cheese
- 1 teaspoon neutral oil, I use expeller pressed safflower oil
- 1/8 teaspoon smoked paprika
- 1/3 cup Karen's Hazelnut Vinaigrette, see recipe
Instructions
Salad:
- Make: Karen's Hazelnut Vinaigrette. Roast winter squash (see notes.) Wash and dry all salad greens. Lightly chop frisee. Add first four to a large bowl.
- Toss with Vinaigrette.Arrange salad on 4 salad plates (I like oversized plates.) Add a portion of roasted squash and cherry tomatoes around the plate.Top with micro greens, and scatter hazelnuts on top. Can drizzle with some extra vinaigrette.
Crispy Halloumi Croutons: make before serving
- Cut halloumi into 1/2" slices, lay flat; dry with a paper towel, sprinkle smoked paprika on one side. Brush a grill pan with 1 teaspoon oil (I use a cast iron one.) Set heat to medium-high. When hot, add the halloumi cheese, paprika side down.
- Cook until strong grill marks form, about 3 minutes; turn over with tongs. Cook on the second side until strong grill marks form and remove to a plate. Cut into 1/2" cubes: croutons.Place over the salad and serve immediately.
Notes
I used Row 7 Koginut Squash. Can use butternut squash, delicata squash (unpeeled) or your favorite. Other Greens to consider:
Kale, Spinach, Mache, Endive, Cabbages, Swiss Chard, Tatsoi, Beet Greens, Mizuna and Romaine. Recipe calculations do not include time preparing the vinaigrette. This recipe may not be reproduced without the consent of its author, Karen Sheer
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Karen’s Hazelnut Vinaigrette – it’s a little creamy!
Equipment
- 1 small bowl and wire whisk
Ingredients
- 3 tablespoon sherry vinegar
- 1 tablespoon red wine vinegar
- 1 tablespoon shallots, peeled and minced
- 1 1/4 teaspoon garlic , peeled and minced, or finely grated
- 1 teaspoon Italian seasonings
- 1 tablespoon tahini, well stirred
- 1 teaspoon honey , (optional but I like)
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
- 5 tablespoons Roasted Hazelnut Oil, I use La Tourangelle brand
- 4 tablespoons neutral oil, I use expeller pressed sunflower or safflower oil
Instructions
- In a medium sized bowl add the first 5 ingredients sherry vinegar through Italian seasonings. Mix with a whisk, set aside 10 minutes to macerate and blend the flavors.
- Whisk in the tahini, salt & pepper. Measure with oils in a small measuring cup.Drizzle slowly into the bowl while whisking, until emulsified.
- Store in a clean glass cruet or glass container and refrigerate
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
