Grilled Romaine and Halloumi with Mint Vinaigrette

Name: Grilled Romaine and Halloumi with Mint Vinaigrette
Yield: Serves 6–8
Cuisine: United States
Ingredients: ¼ tsp freshly ground black pepper; ¼ cup (⅓ oz/10 g) minced fresh mint; 3 Tbsp extra-virgin olive oil; ½ lb (250 g) halloumi cheese, cut into slices ⅓ inch (9 mm) thick; 2 Tbsp red wine vinegar; ¼ tsp sea salt or to taste; 2 heads romaine lettuce, quartered lengthwise; 2 Tbsp extra-virgin olive oil; ¼ tsp red pepper flakes

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

Cheese Obsession

By Georgeanne Brennan

Published 2013

About

Halloumi, a stretched curd cheese traditionally made from a mixture of sheep’s and goat’s milk, originated in Cypress and is now wildly popular all over the Middle East. When grilled or fried, it melts and softens but retains a firm structure, ideal for a starter or salad.

Ingredients

For the Vinaigrette

¼ tsp sea salt or to taste
2 Tbsp red wine vinegar
3

Americas
United States
Cypress
Starter
California
Gluten-free
Vegetarian

Method

Preheat a grill to medium-high and oil the grill rack.

To make the vinaigrette, in a bowl, whisk together the ¼ tsp salt, vinegar, and olive oil. Stir in the mint, black pepper, and red pepper flakes. Taste and adjust the seasoning with salt, if needed. Set aside.

Place the romaine qu