Zucchini Ribbon Haloumi Salad

Dressing:
2 tablespoons minced shallot
Juice from 1 lemon
Salt
Pepper
1/4 teaspoon crushed red pepper flakes
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon champagne vinegar or rice wine vinegar

Salad: 
1 1/2 pounds zucchini, ends trimmed and ribboned
1 cup Italian parsley, stems discarded
3 tablespoons capers
2 tablespoons pine nuts
6 ounces haloumi, cubed

1. In a small bowl, add the shallot, lemon juice, pinch of salt and pepper, crushed red pepper, olive oil and lemon juice. Whisking the entire time, add the vinegar and continue whisking until the mixture is smooth and emulsified. Set aside. 

2. To a large bowl, add the zucchini, parsley and capers. Place a non-stick skillet over medium-low heat. Add the pine nuts and toast, shaking the pan every so often, for 1 to 2 minutes and until lightly golden brown. Pour the pine nuts into the zucchini/parsley bowl. 

3. Using the same skillet, increase the heat to medium-high. Add the cubed haloumi and sear on its first side for 2-3 minutes, or until golden brown. Flip, using a pair of tongs, searing the cheese on its opposite side for an additional 2-3 minutes. Immediately add the haloumi to the salad bowl, add half of the dressing and gently toss. Add more dressing to your liking, tossing once more. Serve immediately. 

Serves 2 as an entree; Serves 4 as a small pre-dinner salad 
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