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'Tis the season for salads! As the temperature goes up, our meals tend to get fresher and lighter. In this day and age, the markets are teeming with all kinds of greens, from butter lettuce to radicchio, arugula to beet greens.

Take advantage of the varying produce and try something different. Forget the boring old iceberg or hearts of romaine. Create an exciting salad that will boost both flavor and healthy habits.

It's my personal opinion that cheese makes up an essential part of any salad. Here halloumi, an unripened brined cheese commonly seen in Greek and Mediterranean cuisine, is the star of the show. Halloumi is kind of like a cross between mozzarella and feta, with a layered texture and a salty bite. Its unique high melting point make it perfect for grilling or frying for a crispy browned exterior and warmed inside.

Here are tips for the perfect salad composition: 1. Always wash your greens, but make sure to dry them thoroughly as well, so the dressing will stick. 2. Cut your ingredients, including lettuce, into bite sized pieces; 3. Dress the salad bowl with a bit of dressing around the edges, and toss the greens lightly in dressing before adding other ingredients; that's the secret to those perfectly dressed restaurant salads.

Baby Kale with Grilled Halloumi and Honey Truffle Vinaigrette


Fresh baby kale greens, washed and dried

4 oz.


halloumi cheese

Olive oil

Sliced almonds, roasted

Fresh raspberries

Vinaigrette (recipe below)

1. Rub the halloumi cheese with olive oil, and place on a grill pan over medium-high heat. Allow to gently brown on each side.

2. Toss the kale greens with honey truffle vinaigrette, and top with grilled halloumi, toasted almonds, and berries.

For Vinaigrette


1 Tbs. truffle oil

1 Tbs. EVOO

1 Tbs. honey, liquefied

1 Tbs. white wine vinegar

Salt and pepper, to taste

1. Combine all ingredients and whisk thoroughly.

Jessica Roy is a specialty chef and caterer, food writer and chef instructor, and owner of Shiso Kitchen in Somerville, where she teaches classes. Follow her at