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Title: Kale & Brussels Sprouts Salad w/Pear & Halloumi
Categories: Greens, Vegetables, Cheese, Fruits, Nuts
Yield: 4 servings

1/2 sm Garlic clove
Salt & black pepper
1/4 c Olive oil; more for frying
3 tb Fresh lemon juice
4 oz Thin sliced lacinato kale;
- remove ribs before slicing
6 oz Brussels sprouts; trimmed,
- thin sliced
1 Comice or Bartlett pear;
- cored, thin sliced
8 oz Halloumi; in 1" cubes
1/3 c Chopped toasted almonds

MAKE THE DRESSING: Set the garlic clove on a cutting
board and use the side of a knife to smash it. Remove
the paper skin, then run a knife through the garlic a
few times until finely chopped. Gather the garlic into a
pile and sprinkle a bit of kosher salt over the top.
Hold the blunt side of the knife at an angle and use the
blade to drag and smash the garlic and salt across the
board. Repeat until it forms a smooth paste. Add it to a
large bowl.

Add 1/4 cup olive oil, the lemon juice and a few grinds
of pepper to the bowl and whisk to combine. Add the
sliced kale and, using clean hands, massage the dressing
into the kale for 1 to 2 minutes.

Add sliced brussels sprouts and pear, and gently toss
until coated. Set aside.

Pat the halloumi dry with a clean kitchen towel. Set a
medium nonstick skillet over medium-high heat and add
just enough oil to barely coat the bottom. Add the
halloumi cubes to the hot oil and cook until the cheese
is golden brown on one side, 1 to 2 minutes. Flip the
cubes and continue to cook until they are golden all
over. Use a slotted spoon to transfer the cubes to a
towel-lined plate.

Toss the kale mixture one more time and season to taste
with salt and pepper, keeping in mind that the halloumi
is salty. Transfer the mixture to a serving platter and
top with the warm fried halloumi and toasted almonds.

By: Yossy Arefi

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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... Simmering meats until tender is as old as human history itself.
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