Grilled Halloumi and Romaine Salad with Preserved Lemon Dressing
Posted by Donna-Marie Pye on
Halloumi is a firm cheese that originated in Cypress but is increasingly made domestically. Its claim to fame is that it holds its shape when grilled or fried. Preserved lemons add a more intense in flavour than fresh lemons, and can be found on our store shelves at Relish. You can always try and make your own, but they will take about a month to be ready.
- 8 oz. halloumi cheese, cut into slices
- 6 tbsp extra-virgin olive oil
- 1/2 tsp salt
- 1 1/2 tsp freshly ground pepper
- 3 tbsp oregano leaves, chopped
- 2 tbsp sherry vinegar
- 1 preserved lemon, cut into slices
- 2 romaine hearts, halved lengthwise
- Arrange the cheese slices in a shallow baking dish and drizzle with 1 1/2 tbsp of the olive oil, 1/4 tsp of the salt, 3/4 tsp of the pepper and 1 1/2 tbsp of the oregano. Let marinate for 1 hour.
- Meanwhile, in a large bowl, combine 3 1/2 tbsp of the olive oil, the vinegar, the remaining 1/4 tsp. salt, 3/4 tsp. pepper and 1 1/2 tbsp oregano. Whisk well to make a vinaigrette. Reserve a few of the preserved lemon slices and finely chop the remaining slices. Add the chopped lemons to the vinaigrette, stir well and set aside.
- Prepare a medium-hot fire in a grill.
- Remove the cheese slices from the marinade, place them on the grill rack, and cook until the edges soften, the interior is warm and grill marks appear underneath, about 2 minutes. Turn the slices over and grill until lightly golden on the other side, 1 to 2 minutes. Transfer to a plate.
- Brush the lettuce halves with the remaining 1 Tbs. olive oil and place, cut sides down, on the grill rack. Cook until grill marks appear underneath, about 2 minutes, then transfer the lettuce to a serving platter. Top with the warm cheese and drizzle the lettuce and cheese with the vinaigrette. Garnish with the reserved lemon slices and serve immediately. Serves 4 to 6.
How To Make Your Own Preserved Lemons
You might like