by: Kate McMillan
Cook Time
3 minutes
Prep Time
15 minutes
Yield
serves 4
Total Time
3 minutes
Prep Time
15 minutes
Yield
serves 4
summary
A great salad makes lunch something to get excited for. This one is packed with colorful and nutritious produce like radicchio, fennel and oranges. Halloumi is a Greek cheese that is perfect for searing and grilling as it holds its shape beautifully. It is a wonderfully salty cheese that adds a ton of flavor to this salad. Don’t sear the halloumi until you are ready to serve as it’s best served warm out of the pan.
ingredients
- 1 small head radicchio, torn into bite-size pieces
- 2 small fennel bulbs, halved and thinly sliced, fennel fronds reserved
- 2 cups pea shoots
- 2 small navel oranges, peel and rind removed and sliced
- 1 (6 ounce) package halloumi
- 2 tablespoons extra-virgin olive oil
- Dressing Ingredients:
- 1 ½ tablespoons fresh orange juice
- 1 ½ tablespoons Champagne vinegar
- 1 ½ teaspoons Dijon mustard
- ½ teaspoon Kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup extra-virgin olive oil
directions
- In a small mixing bowl, stir together the orange juice, Champagne vinegar, Dijon mustard, salt and pepper. Whisk in the olive oil and set aside.
- Add the radicchio, fennel, pea shoots and oranges to a large serving bowl. Pour in dressing to taste and toss to combine.
- Cut the Halloumi into ½-inch slices and pat dry with paper towels. Heat the olive oil in a shallow fry pan and add the halloumi slices in a single layer. Sauté until golden brown, about a minute and a half per side.
- Add the halloumi to the bowl as well as the fennel fronds and serve at once.
notes
Fennel fronds are the wispy ends of the fennel bulb. They are wonderfully flavorful when added to this salad.
Chopped almonds or hazelnuts would be delicious in this salad.
Drying the halloumi allows it to get a nice sear, rather than steaming from the liquid it comes packaged in.
If you can’t find halloumi you can use feta or paneer. If you don’t want to sear a cheese for this crumbled feta or goat cheese would be lovely.
If you can’t find pea shoots you can use any tender greens: radish greens, sunflower shoots, watercress, arugula or baby spinach.
