Caesar salad with prosciutto and halloumi croutons
Posted on March 20th, 2012 by ANNA Magazine
Always a crowd-pleaser, Caesar salad gets a new twist with croutons made of Halloumi cheese and garnished with crispy prosciutto. Halloumi, a delicious semi-hard cheese popular in Greece and Cyprus that can stand up to frying, is available at well-stocked grocery stores and specialty shops. From “Brilliance” issue 9.
2 cloves garlic
2 canned anchovies
1 teaspoon coarse salt
Dash cracked black pepper
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce
1⁄2 teaspoon Dijon mustard
1 tablespoon mayonnaise
1⁄3 cup olive oil
1 cup Parmesan cheese, grated
4 slices prosciutto
Vegetable oil for frying croutons
Chunk halloumi cheese, cubed
2 heads romaine lettuce, washed, dried and chopped
6 canned anchovies
Make Dressing: Crush and mash garlic and anchovies with a chef’s knife on a cutting board; place in a mixing bowl. Add salt, pepper, lemon juice, Worcestershire sauce, mustard, and mayonnaise, and whisk together. Gradually add olive oil and whisk until emulsified. Stir in half the Parmesan cheese and set aside.
In a skillet over medium-high heat, fry prosciutto until crisp; drain, crumble, and set aside.
Make croutons: Heat oil in skillet and drop halloumi cheese cubes into oil; fry approximately 10 seconds for each piece, or until golden. Remove, drain on paper towels, and set aside.
In large bowl, toss lettuce, prosciutto, and croutons with dressing. Top with remaining Parmesan cheese and arrange anchovies on top. Serve immediately.
Serves 6 to 8 people.