Little Gem Salad with Crispy Halloumi

Published March 4, 2025

Preparation Details

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Ingredients

• 4½ tablespoons extra-virgin olive oil (EVOO) (2½ tbsp for cooking, 2 tbsp for dressing)

• 8–9 ounces halloumi cheese, coarsely grated (use a box grater with large holes for texture)

• ¼ cup roasted, salted shelled pistachios, coarsely chopped

• 1 tablespoon fennel, cumin, or coriander seeds (or a mix; toasted lightly for enhanced aroma)

• Salt and freshly ground black pepper (to taste)

• 4 heads Little Gem lettuce (or 2 romaine hearts), leaves separated and torn into bite-sized pieces

• 1 shallot, thinly sliced (white or red, for mild or bright flavor)

• 1 lemon (zest and juice, from organic fruit preferred)

Step-by-Step Preparation

Step 1: Crispy Halloumi-Pistachio Crumble

• Preheat: Heat 2½ tbsp EVOO in a large nonstick skillet over medium-high heat (adjust to medium if splattering is excessive; high heat risks uneven browning).

• Coat & Cook: Add coarsely grated halloumi, chopped pistachios, and seeds to the skillet. Stir briefly to coat in oil, then spread into an even layer. Cook 4–6 minutes, stirring occasionally and gently spreading to prevent clumping.

Note: Halloumi melts initially but will crisp and brown as moisture evaporates. To minimize splatters (a common concern), partially cover the skillet with a heat-resistant lid during the first 2–3 minutes (propped slightly for ventilation).

• Cool & Season: Transfer the golden mixture to a plate to cool; season lightly with black pepper.

Step 2: Fresh Citrusy Lettuce Base

• Prepare Greens: Wash Little Gem lettuce (or romaine) thoroughly, pat dry with a salad spinner, and tear into bite-sized pieces.

• Dressing: In a large bowl, combine torn lettuce, thinly sliced shallot, lemon zest (via microplane), and lemon juice (2–3 tbsp). Add 2 tbsp EVOO, season with salt and pepper, then toss vigorously to emulsify the dressing.

• Assemble: Arrange lettuce "cup-side up" on a platter to catch crumbles. Sprinkle the cooled halloumi-pistachio mixture over the greens, add a final grind of black pepper, and a light dusting of flaky sea salt (optional).

Recipe Tips & User Feedback

Pro Chef Hints

• Splatter Management: As noted by user Alicia J, covering 90% of the skillet with a lid reduces "halloumi popcorn" explosions.

• Substitutions: For cost-effectiveness, use "queso de freir" (Latin grocery stores) or Costco’s budget-friendly halloumi.

• Dressing Variations: Add a Dijon vinaigrette (1 tbsp Dijon, 1 tbsp honey, 1 tbsp lemon juice, 2 tbsp EVOO) for sweetness; pair with charred pear/apple slices for balance.

Community Insights

• "The cheese and nuts were killer" – Praise for complementary textures.

• "Eating with hands as a snack is the most satisfying" – Highlights the dish’s versatility as a handheld appetizer.

• "Added charred baby corn" – A creative tip for extra sweetness and crunch.

Serve immediately to preserve the lettuce’s crispness and enjoy the savory-sweet harmony!