Salade Provençale au Halloumi

Name: Salade Provençale au Halloumi with Citrus Salad, Radishes & Wonton Strips
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 1 unit Lemon; 1 unit Orange; 3 unit Radishes; 1.5 ounce Honey Dijon Dressing; 1 tablespoon Herbes de Provence; 1 unit Wonton Strips; 2 unit Baby Lettuce; 6 ounce Grilling Cheese; Salt; Pepper; Olive Oil; Cooking Oil

with Citrus Salad, Radishes & Wonton Strips

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For this delightful dinner salad, you'll season cubes of halloumi (a sturdy grilling cheese that crisps up on the outside as it gets melty on the inside) with herbes de Provence and sear them until golden. The seared cheese is set atop a perfectly balanced green salad with peppery radishes and juicy orange slices tossed with a bright Dijon-citrus dressing and garnished with a shower of wonton strips for crunchy contrast.

Tags:

Veggie

•Carb Conscious

•Fiber Powered

•Quick

•Easy Cleanup

•New

•Seasonal

Allergens:

Eggs

•Wheat

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

1 unit

Lemon

1 unit

Orange

3 unit

Radishes

1.5 ounce

Honey Dijon Dressing

(Contains: Eggs)

1 tablespoon

Herbes de Provence

1 unit

Wonton Strips

(Contains: Wheat)

2 unit

Baby Lettuce

6 ounce

Grilling Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Olive Oil

Cooking Oil

Nutrition Values

/ per serving

Calories580 kcal

Fat41 g

Saturated Fat18 g

Carbohydrate42 g

Sugar21 g

Dietary Fiber9 g

Protein24 g

Cholesterol95 mg

Sodium950 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Zester

•Large Bowl

•Medium Pan

•Whisk

Instructions

• Wash and dry produce. • Zest and quarter lemon. Zest orange; cut off top and bottom. Set upright on one cut side and remove peel with curved downward cuts, exposing the flesh and removing any remaining white pith; discard peel. Quarter orange and slice into quarter-moons. • Dice cheese into bite-size pieces. Trim and halve radishes; thinly slice crosswise into half-moons. Trim and discard root ends from lettuce; chop leaves into bite-size pieces.

• In a large bowl, whisk together dressing, lemon zest, orange zest, a drizzle of olive oil (large drizzle for 4 servings), juice from half the lemon, salt, and pepper.

• Spread out herbes de Provence on a plate. Working one piece at a time, press cheese into herbs until fully coated. • Heat a drizzle of oil in a medium, preferably nonstick, pan over medium-high heat. Add cheese and cook, undisturbed, until browned on one side, 30-60 seconds. Flip cheese; cook on second side until browned, 30-60 seconds more. (For 4 servings, you may need to work in batches.) • Turn off heat; transfer to a plate.

• To bowl with citrus dressing, add radishes, lettuce, half the orange, and half the wonton strips; toss until evenly combined. Taste and season with more lemon juice, olive oil, salt, or pepper if desired. • Divide salad between plates; top with cheese, remaining orange, and remaining wonton strips. Serve with any remaining lemon wedges on the side.