CUCUMBER PICKLE SALAD
Provided by Alex Guarnaschelli
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Put the onion and red wine vinegar in a small pot, bring to a simmer and simmer for about 3 minutes. Allow to cool completely. Refrigerate until ready to use.
- Arrange the cucumber rounds in pinwheels in a single layer on a serving platter. Refrigerate.
- In a medium bowl, whisk together the olive oil, apple cider vinegar, pickle juice, garlic powder, dill and a pinch of salt. Refrigerate.
- When ready to serve, season the cucumbers with salt and pepper. Spoon the dressing all over the cucumbers. Top with the diced pickle and pickled red onion. Serve cold.
SPICED HONEY-GLAZED HALLOUMI & FIG SALAD
Get your dinner party off to a great start with this salad topped with toasted almonds. Alternatively, it can be made into impressive-looking canapés
Provided by Esther Clark
Categories Canapes, Lunch, Starter
Time 30m
Yield Serves 8 as a starter or 20 canapés
Number Of Ingredients 9
Steps:
- Heat the grill to its highest setting. Put the fig halves on one half of a baking sheet and drizzle with half the honey. Dry-fry the ras el hanout in a hot pan for 1 min. Mix the remaining honey with the toasted ras el hanout and 2 tbsp of the olive oil. Toss the slices of halloumi in the mixture and spread out on the other half of the baking sheet. Grill everything for 3 mins, flip the halloumi over and put back under the grill for a further 3 mins or until the halloumi is golden and the figs are softened.
- Whisk the remaining oil with the sherry vinegar and season to taste. Arrange handfuls of the rocket on six plates and drizzle with the dressing. Top with the figs, halloumi and prosciutto, then finish with the toasted almonds.
Nutrition Facts : Calories 569 calories, Fat 34 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 39 grams sugar, Fiber 7 grams fiber, Protein 24 grams protein, Sodium 2.9 milligram of sodium
CUCUMBER-TOMATO SALAD WITH SEARED HALLOUMI AND OLIVE OIL CROUTONS
This recipe, inspired by the Greek horiatiki salad, illustrates the power of good, fresh olive oil to make a dish taste bright and rich - and never oily. It's used here to toast the croutons, to infuse garlic into the dressing and to distribute the sweetness of ripe tomatoes throughout the salad. Finally, use it to pan-fry slices of halloumi and make this a vegetarian main course.
Provided by Julia Moskin
Categories dinner, lunch, quick, salads and dressings, vegetables, appetizer, main course, side dish
Time 40m
Yield 6 to 8 servings as an appetizer, 4 to 6 servings as an entree
Number Of Ingredients 12
Steps:
- Make the croutons: Heat oven to 400 degrees. Cut each slice of bread into 1-inch-wide strips. Tear each strip into 1-inch pieces, removing the crust as you go if it is very thick. Transfer to a large baking sheet (or use 2 sheets, if necessary to prevent crowding). Drizzle with olive oil and toss until evenly coated.
- Bake until golden brown and crunchy on the outside, 18 to 22 minutes, rotating the baking sheet and turning the croutons halfway through so they brown evenly, and checking them every few minutes. Taste and adjust the seasoning with a light sprinkling of salt, if needed. Let cool on the baking sheet.
- Make the salad: In a colander in the sink, toss the cucumbers with about 1/2 teaspoon salt. Place a bag of ice cubes or an ice pack on top to chill and firm the cucumbers. Let drain while you prepare the other ingredients.
- In a large bowl, combine the tomatoes with about 1/2 teaspoon salt. Toss and set aside while you prepare the other ingredients.
- Slice the halloumi about 1/4-inch thick, then cut into bite-size strips. Smash and peel the garlic cloves and combine with 1/2 cup extra-virgin olive oil in a small bowl to steep.
- Pour off excess liquid from the bowl holding the tomatoes. Add drained cucumbers, red onion or scallions, fresh herbs and 2 tablespoons vinegar to tomatoes and toss well. Remove and discard the garlic cloves from the extra-virgin olive oil, add the oil to tomatoes and mix well. (If desired, the salad can be made up until this point and refrigerated for 30 minutes to 1 hour. Drain off excess liquid in the bottom of the bowl before proceeding.)
- When ready to serve, add about half the croutons to the salad and toss so they can absorb the liquid. Taste and adjust the seasonings with salt, pepper, extra-virgin olive oil and vinegar.
- Cook the halloumi: Line a plate with paper towels and lightly coat a nonstick skillet with extra-virgin olive oil. Heat oil over medium-high until rippling. Working in batches, cook the halloumi strips on both sides until golden-brown and crusty, about 1 minute per side. Remove to the plate to drain.
- Taste and add more croutons to salad as desired. (If there are too many, the salad will be starchy; too few, and it will be wet.) At the last minute, toss in the halloumi, add another good glug of extra-virgin olive oil, mix gently and serve immediately. (If desired, transfer to a clean bowl or platter for serving.)
QUICK PICKLED CUCUMBER SALAD
Quickly pickled sliced cucumbers and red onion make a cooling side salad for lamb burgers or fried fish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 5
Steps:
- In a large bowl, combine cucumbers, red onion, sugar, and rice vinegar. Season with salt and pepper and toss to combine.
Nutrition Facts : Calories 39 g, Fiber 1 g, Protein 1 g
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