Fried Cheese Salad Food

FRIED CHEESE SALAD

Steps:

• Slice cheese into 1/2 inch slices.
• Saute in 2 tbsp hot olive oil until browned (45 sec per side).
• Whisk together lemon juice, salt, pepper, oregano, and 6 tbsp olive oil.
• Toss with greens.
• Place slice of cheese on each small plate and cover with greens mixture.
• Serve immediately.

FRIED CHEESE CURD SALAD WITH SPICY YOGURT RANCH

Steps:

• For the spicy yogurt ranch: Stir together the yogurt, chopped jalapenos, brine and cream until smooth. Stir in the parsley, chives, dill, garlic powder and salt. Refrigerate the dressing while you make the curds and salad.
• For the fried cheese curds: Heat 2 inches vegetable oil in a large pot to 360 degrees F. Line a baking sheet with a wire rack for draining.
• In a large bowl, whisk together the flour, paprika, salt and cayenne. Add the cheese curds and lightly dredge in the flour, then remove to a plate. Whisk in the beer and egg until the batter is just smooth (don't overmix). Add a little more beer, if needed, to make it the consistency of pancake batter.
• Add half of the curds to the batter, then remove with a fork and gently drop into the oil. Fry until the batter is crisp and deep golden, 1 to 2 minutes. Remove to the wire rack. Dip the remaining curds in the batter and fry in the same manner. Season all of the fried curds lightly with salt.
• For the salad: Spread the greens on a platter. Top with the tomatoes, cucumbers and radishes. Drizzle with about half of the dressing. Top with the fried cheese curds. Sprinkle with the chives and sunflower seeds. Drizzle with the remaining dressing and serve.

FRIED SALAD

Steps:

• Put butter and olive oil in a large sauté pan over medium to medium-low heat.
• Gently sauté the onions for one minute, then add the broccoli (wait for another 60 to 90 seconds), and then the mushrooms. Stir well as they cook together.
• Add the Roma tomatoes and let cook for another minute or two.
• Pile the spinach on top of the other cooking ingredients without stirring it in just yet, and cover for two to three minutes.
• Uncover and stir in the spinach just until the leaves are wilted but still bright green. (Nothing should lose its bright colors during the process. If it does, the heat is too high or you are cooking it too long.).
• Remove from heat and plate servings immediately. Garnish with grated cheese and sprinkle with a mix of Balsamic and red wine vinegar (or your preferred vinaigrette.).

FRIED HALLOUMI SALAD

Steps:

• Unwrap the cheese and pat dry with kitchen paper.
• Using a sharp knife try to slice the cheese in 8 slices, halloumi tends to split.
• Whisk together all the ingredients for the dressing.
• Heat the oil in a frying pan; press each slice of cheese in the flour, coat on both sides.
• When the oil is really hot, add the slices to the pan, fry them approx one minute on each side, they have turn a deep golden color.
• Serve them with the dressing poured over and garnished with the coriander.