• Fall Dinners - 13

    From Dave Drum@1:3634/12 to All on Fri Nov 18 15:13:00 2022
    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.

    By: Yossy Arefi

    Yield: 4 servings

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

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