Salads
Strawberry Cobb Salad with Halloumi & Tarragon Dressing
Ingredients
- Tarragon Yogurt Dressing:
- 1/3 cup extra-virgin olive oil
- 3 Tbsp plain yogurt
- 2 Tbsp white wine vinegar
- 1 Tbsp finely chopped fresh tarragon
- 1 garlic clove, finely chopped
- 2 tsp honey
- 1/4 tsp kosher salt
- 1/4 tsp black pepper
- Salad:
- 2 Tbsp extra-virgin olive oil (for sautéing)
- 1 (8-oz.) block halloumi or feta cheese
- 3 Tbsp cornstarch
- 1 head (or 2 hearts) romaine lettuce, chopped
- 4 hard-boiled eggs, sliced
- 1 ripe avocado, thinly sliced
- 1 1/2 cups strawberries, thinly sliced
- 1/3 cup radishes, julienned
- 3 Tbsp fresh dill, chopped
Directions
- 1
Make the Dressing: In a medium bowl or jar, whisk together the olive oil, yogurt, vinegar, tarragon, garlic, honey, salt, and pepper until smooth and emulsified. Set aside.
- 2
Prep and Cook the Cheese: Slice the halloumi into 1/4-inch pieces and pat dry with paper towels. Toss gently in a bowl with cornstarch to coat all sides. Heat olive oil in a skillet over medium heat. Sauté the halloumi for 2–3 minutes per side, until golden brown. Transfer to a plate lined with paper towels.
- 3
Assemble the Salad: Add romaine to a large bowl or serving platter. Drizzle with half the dressing and toss lightly to coat. Layer on the sautéed cheese, avocado, eggs, strawberries, and radishes.
- 4
Spoon the remaining dressing over the top. Garnish with chopped dill and cracked black pepper.
