I have a whole slate of delicious hearty salad recipes to lean on whenever I need them. I always try to serve a salad whenever I have a big dinner party, or even when it’s just my family at home. It’s a great way to fit in some nutrition, and once you understand how many ways there are to put together a salad, you’ll find the fun in it that I do. This Haloumi Citrus Salad is a symphony of flavors with the salty cheese, tangy citrus, and grilled fennel. It fits well into any meal at any time of year.
The key flavor components in this salad are the grilled fennel and haloumi. In the summer I’ll cook these on the grill outdoors, but a grill pan achieves the same results indoors. It’s very easy and efficient, especially if you’re involved in making a big meal.
I personally have found that I always like fennel best when it’s grilled to the point of having char marks and is slightly caramelized and softened. This takes away the harsh bitterness of the vegetables and pairs nicely with the sweet citrus and salty cheese. Haloumi should always be grilled before it is served because it softens the cheese. If it isn’t grilled it is really tough to chew and not quite as flavorful.
Once these three components are ready, make the bright citrus dressing and toss it all together. You’ll love how it tastes, especially if it is a gray day and you’re in the need of some brightening up. Since the flavors in this are strong it pairs well with a strong protein like roast pork or a beef tenderloin. For a lighter meal you can also toss it with grilled shrimp or chicken.
You’ll love serving this bright, cheery salad to friends and family when they swing by. It’s one of the best salads to please a crowd. Enjoy!
This is such a great salad for any time of year. The grilled haloumi and grilled fennel add wonderful flavor and make it a nice hearty accompaniment to any meal. This is also a yummy salad to take to friends.
1 naval orange
1 8.8 ounce piece of haloumi cheese
1 bulb fennel
1 pound mixed greens 1 cup pomegranate seeds
For the dressing:
½ cup olive oil
¼ cup orange juice
1 teaspoon salt
¼ teaspoon ground black pepper
Peel the orange and slice it into rounds, set them aside for assembly.
Then, slice the haloumi width wise into ½-inch thick slices to grill.
Then, prepare the fennel by cutting off the top stalks and cutting the fennel bulb in half.
Place a grill pan on your stovetop and bring it to high heat. Drizzle a little bit of olive oil onto the hot pan. Place the haloumi slices and fennel bulb on the grill pan and grill everything for about 4-5 minutes per side so they get nice grill marks and are warmed through. If you want, you can cut the fennel into quarters and grill it further to get it cooked down further.
Spread the mixed greens onto a large platter. Add the grilled fennel and haloumi, orange slices, and pomegranate seeds.
Make the dressing by whisking all four ingredients together and drizzling it evenly over the top of the salad.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact firstname.lastname@example.org or call 203.658.8659.