MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Kale & Brussels Sprouts Salad w/Pear & Halloumi
 Categories: Greens, Vegetables, Cheese, Fruits, Nuts
      Yield: 4 servings

    1/2 sm Garlic clove
           Salt & black pepper
    1/4 c  Olive oil; more for frying
      3 tb Fresh lemon juice
      4 oz Thin sliced lacinato kale;
           - remove ribs before slicing
      6 oz Brussels sprouts; trimmed,
           - thin sliced
      1    Comice or Bartlett pear;
           - cored, thin sliced
      8 oz Halloumi; in 1" cubes
    1/3 c  Chopped toasted almonds

  MAKE THE DRESSING: Set the garlic clove on a cutting
  board and use the side of a knife to smash it. Remove
  the paper skin, then run a knife through the garlic a
  few times until finely chopped. Gather the garlic into a
  pile and sprinkle a bit of kosher salt over the top.
  Hold the blunt side of the knife at an angle and use the
  blade to drag and smash the garlic and salt across the
  board. Repeat until it forms a smooth paste. Add it to a
  large bowl.

  Add 1/4 cup olive oil, the lemon juice and a few grinds
  of pepper to the bowl and whisk to combine. Add the
  sliced kale and, using clean hands, massage the dressing
  into the kale for 1 to 2 minutes.

  Add sliced brussels sprouts and pear, and gently toss
  until coated. Set aside.

  Pat the halloumi dry with a clean kitchen towel. Set a
  medium nonstick skillet over medium-high heat and add
  just enough oil to barely coat the bottom. Add the
  halloumi cubes to the hot oil and cook until the cheese
  is golden brown on one side, 1 to 2 minutes. Flip the
  cubes and continue to cook until they are golden all
  over. Use a slotted spoon to transfer the cubes to a
  towel-lined plate.

  Toss the kale mixture one more time and season to taste
  with salt and pepper, keeping in mind that the halloumi
  is salty. Transfer the mixture to a serving platter and
  top with the warm fried halloumi and toasted almonds.

  Recipe by Yossy Arefi

  RECIPE FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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