"Meet halloumi crumbs, a best-of-all-worlds garnish for salads, pastas and more. They're crisp like toasted breadcrumbs, salty like Parmesan and still maintain some of halloumi's signature chew. Halloumi crumbs. I love a slice of crispy halloumi on a salad, but I want that salt and that chew and that crisp all throughout the salad, not just in a block, which is why I make halloumi crumbs."
"I like to add some pistachios and cumin or coriander seeds for just more crunch and more flavor. The crumbs get really crispy and salty. It's like a toasted breadcrumb and Parmesan in one salad garnish. I like to use little gem or romaine because then the crumbs sit in the lettuce leaves like a little boat, and then you can eat the salad with your hands."
Halloumi crumbs are pan-fried pieces of halloumi that become crisp like toasted breadcrumbs while retaining the cheese's salty chew. Adding pistachios and cumin or coriander seeds boosts crunch and adds warm, aromatic flavor. The crumbs act as a hybrid between toasted breadcrumbs and Parmesan, suitable as a garnish for salads, pastas, and other dishes. Little gem or romaine leaves cradle the crumbs like a small boat, making the salad easy to eat by hand. The method spreads salt, chew, and crisp textures throughout the dish instead of concentrating them in a single block of cheese.
Read at www.nytimes.com
Unable to calculate read time
Collection
[
|
...
]