HALOUMI CAESAR SALAD

RECIPE DEVELOPED FOR RIVERINA DAIRY CO

This is a fun spin on a serious classic and a massive favourite of mine, the Caesar Salad. A staple at pubs across the country, I love the addition of the pan fried haloumi to give it that bulk and as a nice replacement for grilled chicken or the like. Feel free to mix and match the extras and toppings as you like. 

Prep 00:10

Cook 00:20

Serves 6 as part of a shared meal  

Easy

Ingredients List

Dressing

1 cup Mayo
1/2 tbs Dijon mustard
Juice, half a lemon
1 tbs Worcestershire sauce
1 garlic clove, finely grated 
2 tsp freshly cracked black pepper
Sea salt, to taste

Croutons
1/2 loaf white bread, sliced into chunky croutons1/4 cup olive oil
2 tsp garlic powder 
Sea salt, to taste

Salad
2 large cos lettuce, stem removed and cut into 3cm slices, rinsed and dried
2 x 180g packet Riverina Dairy Halourmi 

Extras, for topping
Crispy bacon bits
Soft boiled eggs
Anchovies 

Method

Step 1. Start by making the dressing, combine all dressing ingredients in a jar, shake vigorously to combine. Place in the fridge until ready to dress. 

Step 2. Preheat the oven to 180C. Make the croutons, toss the bread chunks through the olive oil and season with garlic powder and sea salt. Place in a single layer on a lined baking tray and bake, tossing every five minutes for 10-15mins or until cooked to your liking, longer for crispier and shorter for chewy. Set aside until ready to assemble.

Step 3. For the Haloumi, cut each block into 8 slices. In batches, pan fry the haloumi in a non-stick fry pan until golden (when using a non stick, you shouldn't need to add any oil). 

Step 4. In a large serving bowl, assemble the salad, tossing together the lettuce, croutons, haloumi and dressing and then topping with your choice of classic Caesar Salad toppings; crispy bacon, soft boiled eggs and anchovies.