Kale and Brussels Sprouts Salad With Pear and Halloumi

Yield: 4 servings
Time: 15 minutes

Salty, fried halloumi cubes are the star of this bright, lemony kale and brussels sprouts salad.

Ingredients

• ½ small garlic clove

•  Kosher salt and black pepper

• ¼ cup olive oil, plus more for frying

• 3 tablespoons fresh lemon juice (from 1 lemon)

• 4 ounces thinly sliced lacinato kale, ribs removed before slicing (about 4 cups)

• 6 ounces brussels sprouts, trimmed and thinly sliced (about 2 cups)

• 1 Comice or Bartlett pear, cored and thinly sliced

• 8 ounces halloumi, cut into 1-inch cubes

• ⅓ cup chopped toasted almonds

Directions

1. Make the dressing: Set the garlic clove on a cutting board and use the side of a knife to smash it. Remove the paper skin, then run a knife through the garlic a few times until finely chopped. Gather the garlic into a pile and sprinkle a bit of kosher salt over the top. Hold the blunt side of the knife at an angle and use the blade to drag and smash the garlic and salt across the board. Repeat until it forms a smooth paste. Add it to a large bowl.

2. Add 1/4 cup olive oil, the lemon juice and a few grinds of pepper to the bowl and whisk to combine. Add the sliced kale and, using clean hands, massage the dressing into the kale for 1 to 2 minutes.

3. Add sliced brussels sprouts and pear, and gently toss until coated. Set aside.

4. Pat the halloumi dry with a clean kitchen towel. Set a medium nonstick skillet over medium-high heat and add just enough oil to barely coat the bottom. Add the halloumi cubes to the hot oil and cook until the cheese is golden brown on one side, 1 to 2 minutes. Flip the cubes and continue to cook until they are golden all over. Use a slotted spoon to transfer the cubes to a towel-lined plate.

5. Toss the kale mixture one more time and season to taste with salt and pepper, keeping in mind that the halloumi is salty. Transfer the mixture to a serving platter and top with the warm fried halloumi and toasted almonds.

 

Halloumi is a white, layered cheese, similar to mozzarella.

• Source: Sheep's, goat's, and/or cow's milk
• Origin: Cyprus
• Texture: Semihard, rubbery, remains firm when heated
• Color: White

 

Pittas (Atalanta for the USA) Halloumi from Cyprus 

Kale and Brussels Sprout Salad

 A bright alternative to heavy sides, this hearty kale salad recipe adds crunchy chopped almonds and crisp shredded brussels sprouts.

YIELD: Makes 8 to 10 servings

Ingredients

• 1/4 cup fresh lemon juice

• 2 tablespoons Dijon mustard

• 1 tablespoon minced shallot

• 1 small garlic clove, finely grated

• 1/4 teaspoon kosher salt plus more for seasoning

• Freshly ground black pepper

• 2 large bunches of Tuscan kale (about 1 1/2 pounds total), center stem discarded, leaves thinly sliced

• 12 ounces brussels sprouts, trimmed, finely grated or shredded with a knife

• 1/2 cup extra-virgin olive oil, divided

• 1/3 cup almonds with skins, coarsely chopped

• 1 cup finely grated Pecorino

Directions

Combine lemon juice, Dijon mustard, shallot, garlic, 1/4 teaspoon salt, and a pinch of pepper in a small bowl. Stir to blend; set aside to let flavors meld. Mix thinly sliced kale and shredded brussels sprouts in a large bowl.

Measure 1/2 cup oil into a cup. Spoon 1 tablespoon oil from cup into a small skillet; heat oil over medium-high heat. Add almonds to skillet and stir frequently until golden brown in spots, about 2 minutes. Transfer nuts to a paper towel-lined plate. Sprinkle almonds lightly with salt.

Slowly whisk remaining olive oil in cup into lemon-juice mixture. Season dressing to taste with salt and pepper. DO AHEAD: Dressing, kale mixture, and toasted almonds can be prepared 8 hours ahead. Cover dressing and kale mixture separately and chill. Cover almonds and let stand at room temperature.

Add dressing and cheese to kale mixture; toss to coat. Season lightly with salt and pepper. Garnish with almonds.