Serious Eats: Recipes
Cook the Book: Fried Halloumi Salad
Hugh Fearnley-Whittingstall is a big proponent of local, seasonal eating, but he approaches this style of eating in a matter that's decidedly unprecious, with flavors that are bold and accessible. When Fearnley-Whittingstall makes this Fried Halloumi Salad from River Cottage Every Day for himself and his family, you know that he's using really gorgeous homegrown produce—but instead of treating the herbs and veggies with kid gloves, he dresses the salad in a big spicy-sweet vinaigrette and tops them with a salty, oozy slice of fried halloumi, a Cypriot sheep's milk cheese.
The salad of tomatoes, cucumbers, red onions and olives is wonderful on its own, full of bright Mediterranean flavors with just the right amount of heat, but once you put a slice or two of quick-fried halloumi on top all bets are off—it's almost like a Greek salad gone wild. Dipped in flour spiked with smoked paprika, the cheese has a wonderful crust and a moist, salty center, making it into something that you could easily serve (minus the salad) as an hors d'oeuvre or classier version of mozzarella sticks.
As always with our Cook the Book feature, we have five (5) copies of River Cottage Every Day to give away this week.
Adapted from River Cottage Every Day by Hugh Fearnley-Whittingstall. Copyright © 2009. Published by Ten Speed Press, a division of Random House, Inc. Available wherever books are sold. All Rights Reserved.