House Brick Salad Recipe

Prepare greens

Wash and thoroughly dry romaine, red leaf and radicchio. Chop or tear romaine and red leaf into bite-size pieces (about 1–1.5-inch). Thinly slice radicchio into ribbons. Place all greens in a large salad bowl and chill while you prepare the rest.

Prepare vegetables

Seed the cucumber if using a large variety, then thinly slice. Halve the cherry tomatoes and thinly slice the red onion. Add cucumber, tomatoes and sliced onion to the bowl with the greens and toss lightly to combine.

Trim and shape cheese

Slice the halloumi or kasseri into a single rectangular block approximately 3/4–1 inch thick and about 4 x 2.5 inches so it resembles a 'brick'. Pat dry with paper towels to remove excess moisture.

Set up dredging station

Place the flour in a shallow dish. Beat the eggs in a second shallow dish. Place the panko breadcrumbs in a third dish. Season the flour lightly with a pinch of salt and pepper.

Coat the cheese

Dredge the cheese brick in flour, shaking off excess. Dip into the beaten eggs, then press into the panko breadcrumbs to thoroughly coat all sides. For a thicker crust, repeat the egg and panko step once more.

Fry the brick

Heat a heavy skillet over medium heat and add 2 tablespoons olive oil. When oil shimmers, add the breaded cheese. Fry 2–3 minutes per side until golden brown and crisp (cheese should be warmed through and slightly softened but not melted out). Add the remaining 1 tablespoon olive oil if needed and carefully turn to brown all sides evenly. Transfer to a paper-towel-lined plate and let rest 1–2 minutes.

Optional oven finish

If the center needs a bit more warming without overbrowning, place the fried cheese on a small baking sheet and warm in a 350°F (175°C) oven for 3–5 minutes.

Whisk together the red wine vinegar, Dijon mustard, honey, minced shallot and minced garlic in a small bowl. Slowly drizzle in the extra-virgin olive oil while whisking to emulsify. Season with salt and freshly ground black pepper to taste. Taste and adjust acidity or sweetness (add a little more honey or vinegar as desired).

Toast walnuts

In a dry skillet over medium heat, toast the walnut pieces, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool slightly.

Assemble the salad

Just before serving, drizzle about 3–4 tablespoons of the house vinaigrette over the greens and vegetables in the large bowl and toss gently to coat. Taste and add more dressing if needed (reserve some for individual plates).

Plate and top with brick

Divide the dressed salad among 4 plates or mound on a shared platter. Place the warm House Brick (breaded fried cheese) in the center of each portion or on top of the shared mound. Scatter toasted walnuts, crispy fried shallots, torn basil leaves and chopped parsley over the salad. Finish with a grind of black pepper and serve lemon wedges on the side for squeezing over the cheese and greens.