Salad with fried cheese and vegetables. Grilled cheese salad

I spotted a salad with fried cheese in one very cool restaurant, and it captivated me immediately and unconditionally, right while reading the menu. On the one hand, it is elementarily simple and fast, and on the other, in my opinion, it is still unconventional and original. And it gives it originality fried cheese. I have a young goat. I think the photo clearly shows its quality; you need cheese that is a little denser than cottage cheese, but in pieces, and not for spreading, like cream cheeses. I can't vouch for all the pickles, but feta or something similar would work well too.

At the restaurant, the grilled cheese salad came with... different types green salad (lettuce, a couple of types of chicory and corn), but I admit that you can try making it with iceberg, or just with lettuce. Nuts, I think, are also suitable, not just walnuts. You can even make an assortment of different nuts. But some are definitely needed; without them, the salad will still be boring.

I give the amount of ingredients for 1 serving. What’s nice is that you will cook a large amount of salad only slightly longer than one serving. Because three operations can be done for several servings at once, and their duration will not increase: this is shaking the sauce and frying.

Preparing the salad is very, very quick, this is a blitz salad! We put two small frying pans on the fire to warm up, one with a spoon vegetable oil, the other - without.

While the pans are heating, shake until emulsified in a small jar with a 1 tbsp lid. wine vinegar and 2 tbsp. vegetable oil per serving. If you are preparing more than one serving, naturally, mix all the sauce not separately, but simply in a larger jar.

Lightly fry in a frying pan without oil walnuts. To turn them over, we toss them in a frying pan. Just a matter of a couple of minutes.

Fry the cheese on both sides in hot oil. It is convenient to turn it over with tongs. Same thing - for 2 minutes, maybe even less. My cheese was ready faster than the nuts.

That's all! And now all that remains is to assemble the salad with fried cheese on a plate: put the greens, pour over the sauce, salt, pepper and lay out hot cheese and nuts. Finale, curtain! Almost as easy and fast as Caesar! I respect restaurant cuisine!

Halloumi cheese is a popular frying cheese of Greek Cypriot origin, under another name it can be found in Turkey, the Balkan countries and even Finland. In Cyprus, it is made from goat's milk mixed with sheep's and, quite rarely, but sometimes with cow's milk. It has a high melting point, making it ideal for frying or grilling.

In our country, domestic production, of course from cow's milk, it is simply and modestly called “frying cheese.” This cheese has excellent properties: when fried, it forms a rosy and crispy skin.rochka, and inside it becomes soft and tender. At the same time, it has a pleasant milky taste,which goes well with all sour foods and more. My husband loves this fried cheese with jam and it's a great combination too. This is how halloumi-like cheese is eaten in Finland.

If desired, if it is not possible to buy similar cheese, you can use it in a salad Adyghe cheese. It's a bit like halloumi. Or, modify the salad a little and simply sprinkle it with chopped domestic cheese.

2 servings:

Ingredients

• 150 grams Halloumi cheese, cut into pieces
• Olive oil for greasing the pan
• 12 pcs black olives (I used Kalamata)
• 150 grams salad greens, tear by hand
• 2 medium tomatoes, cut into segments
• 2 ground cucumbers, peeled, not finely chopped
• 1/2 red onion, cut into half rings
• 20 grams pine nuts (can be replaced with peeled, chopped almonds)

For refueling:

• 60 ml olive oil
• 2 tbsp. lemon juice
• 1 tsp
• honey 1 clove
• garlic, peeled 1/2 bunch

1) basil, leaves only Pine nuts

brown in a dry frying pan. Leave until completely cool.

2) Place all ingredients for the dressing in a blender bowl and blend until smooth.

3) Place the onion in a bowl with the dressing and leave for 5 minutes. 4) Meanwhile, a grill pan or regular frying pan

brush with a thin layer of olive oil. Brown the cheese on both sides. Remove from heat.
Calories: Not specified

Cooking time: Not specified Fried cheese itself is very tasty, but only while it is hot. Once it cools down, the look is no longer the same, and even less so the taste. Leftover fried cheese can be added to a vegetable salad, or you can do the opposite - fry small pieces of cheese, which will also be very tasty. The idea will come in handy in case of unexpected guests, so that instead of the banal vegetable salad
Breading for pieces of cheese is made in two versions - from flour and eggs or from breadcrumbs and eggs. Considering that flour is always or almost always available, and breadcrumbs are not available in every home, we will fry the cheese breaded with flour. This is also more practical - such cheese can be mixed with vegetables, the breading will not become soggy from the juice. It’s better to place the cheese in breadcrumbs next to the salad so that the crispy crust is preserved.

Ingredients:

- cheese durum varieties– 50-70 gr;
- tomatoes – 2 pcs;
- large cucumber – 1 piece;
- salad red onion – 1 piece;
- parsley – 1 bunch (or any other greenery);
- flour – 2 tbsp. l;
- egg – 1 pc;
- vegetable oil;
- salt - to taste;
- ground black pepper, paprika - a pinch.

Step by step recipe with photo:

The cheese needs to be fried when the salad is almost ready, so first we will chop all the vegetables for the salad with fried cheese. Cut the cucumber in half lengthwise and cut into thin slices.

Chop the salad onion into thin half rings (or feathers). If you take regular onions, you can marinate them for a short time in vinegar with sugar and water.

Cutting tomatoes in large pieces. For a salad with fried cheese and vegetables, it is advisable to take meaty tomatoes with dense pulp and almost no juice.

Choose greens to your taste (parsley, dill, cilantro) and chop them finely.

Now let's start preparing the main component of the salad - fried cheese. Take 2 bowls. Mix flour in one, black ground pepper and paprika. In another, beat the egg with salt (if the cheese is salty, salt is not needed).

Heat the oil in a frying pan until it almost boils. First dip the cheese into the egg.

Then put it in flour and repeat again. You will get a double layer of breading, which will prevent the softened cheese from leaking out.

Place the cheese in a frying pan with boiling oil. Fry on one side, quickly turn over and fry on the other until light golden brown crust.

Mix the vegetables, add salt to taste, season with oil, sprinkle with herbs. You can add a little vinegar or lemon juice.

Mix cheese with vegetables.

Place the salad with vegetables and fried cheese in a heap on a plate and serve immediately. Can be served separately with salad spicy sauce from yogurt or tomato sauce(for pieces of cheese) and slices of toasted bread. You can also add it specifically for vegetable salad.

Grilled cheese salad

Wheat bread – 1/2 loaf

Goat cheese – 240 g

Eggs – 2 pcs.

Olive oil – 50 ml

Mix lettuce leaves– 120 g

Green apple – 1 pc.

Physalis – 100 g

Celery stalks – 50 g

Pine nuts – 40 g

For refueling

Honey – 20 g

Lemon juice – 10 ml

Olive oil – 80 ml

Cognac – 20 ml

151 kcal

Cut off the crusts of the bread and grind the crumbs into crumbs with a blender.

Cut the goat cheese into 6 mm thick slices, dip in the egg, then roll in the prepared breading. Fry in olive oil until golden crust on both sides.

Prepare the dressing: mix honey, lemon juice, olive oil and cognac until smooth.

Add a chopped apple, physalis cut in half, celery stalks cut crosswise to the salad leaf mix, pour in the dressing and mix everything. Place on plates.

Place fried cheese around the salad and sprinkle with pine nuts fried in a dry frying pan.

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