About This Recipe
The Caesar salad, spring version. Grilled halloumi, crispy on the outside and melty on the inside, takes the place of chicken for a generous, fragrant and sunshine-filled plate.
Ingredients
At Oliviers&Co
Parsley Olive Oil
Summer Olive Oil
Elderflower & lemon vinegar
Salt & Herb Mix for Pasta & Salad
Pepper and berry mix
At the market
4 lettuce hearts
250 g halloumi
40 g shaved Parmesan
150 g stale white bread, crusts removed
2 tbsp pine nuts
1 egg yolk
1 tsp mustard
1 clove garlic
2 tbsp Greek yogurt
2 anchovy fillets in oil
Flat-leaf parsley
Directions
Preheat the oven to 180°C. Cut the bread into cubes and place them in a mixing bowl.
Finely chop the garlic, add it to the croutons, and add 2 pinches of the salt and herb mixture. Pour in 2 tablespoons of olive oil and parsley, and mix well so that all the cubes are coated with the mixture.
Spread the cubes on a baking sheet lined with parchment paper. Bake for about 10 minutes, stirring occasionally. Remove from the oven once golden brown, then let cool.
Wash, dry, and chop the lettuce. In a bowl, combine the egg yolk, chopped anchovies, and mustard, then whisk to combine. Gradually add the summer oil while whisking to create an emulsion. Stir in the Greek yogurt, season with pepper, and add the elderflower and lemon vinegar.
Slice the halloumi. In a very hot skillet, quickly brown the pine nuts, then set them aside. Next, sear the halloumi slices until nicely browned on both sides.
Arrange the salad in shallow bowls, drizzle with a little parsley-infused oil. Add the grilled halloumi, pine nuts, croutons, and Parmesan shavings.
Drizzle with the sauce, add a drizzle of parsley-infused oil, and sprinkle with chopped fresh parsley.
Now it’s time to enjoy !