Winter Salad with Halloumi “Croutons”
Position racks in center and upper third of oven; preheat to 425 degrees F.Advertisement
Combine 1 tablespoon oil, lemon zest, lemon juice, oregano and 1/4 teaspoon pepper in a small bowl. Add halloumi and stir to coat; set aside.
Toss potatoes and green beans with 1 tablespoon oil, 1/8 teaspoon salt and the remaining 1/4 teaspoon pepper on a large rimmed baking sheet. Spread in a single layer. Roast on the center rack for 10 minutes. Scatter tomatoes over the vegetables and continue roasting until the potatoes are tender and the tomatoes are wilted, 5 to 10 minutes more. Transfer to a large bowl.
Turn the broiler to high. Using a slotted spoon, transfer the reserved halloumi to the baking sheet (reserve the marinade). Broil, stirring once, until lightly browned, 3 to 5 minutes.
Meanwhile, heat the remaining 2 tablespoons oil and garlic in a small saucepan over medium heat until the garlic begins to sizzle, then cook for 15 seconds. Remove from heat and whisk in vinegar, the reserved marinade and the remaining 1/8 teaspoon salt.
Add escarole to the vegetables and gently toss with the warm dressing to combine. Serve topped with the halloumi and hazelnuts.
Tips: Semi-firm, brined halloumi cheese is great for cooking because it holds its shape when heated. It can be salty, though--some have up to 900 mg of sodium per ounce. Pick one with closer to 300 mg per ounce.
1 starch, 2 1/2 vegetable, 1 high-fat meat, 3 1/2 fat