Before I share my recipe I wanted to let you know how much I adore and support Jamie Oliver. I am very excited about his 2nd season that will be premiering this week. His Food Revolution takes place in Los Angeles… in my city. “So what?” you may say… Well since I do reside in LA… and I have a food blog… and have 2 girls in LAUSD, I feel like I owe it to Jamie and to my kids to promote what he’s trying to accomplish for our city and for our children. So I want to turn for you for your support.
Jamie Oliver’s Food Revolution premieres Tuesday April 12 8/7c on ABC.
Here’s what you can do right now to support:
• Share with your friends and have them support his campaign as well.
• Get them to sign Jamie’s petition: http://bit.ly/fHwOSX .
• Get them to watch the show and start thinking about what their kids are eating.
For more information, go to www.jamiesfoodrevolution.com
Now back to this gorgeous salad… and guess what? It’s a Jamie Oliver salad.
This recipe comes from his book, Jamie at Home but can also be found on Food Network’s site. I followed the recipe as it’s written, but only used romaine lettuce since that is all I had in my fridge. It’s such a gorgeous salad and the flavors blend so well together.
Strawberry Salad with Speck and Halloumi
- 12 ounces strawberries, hulled and cut into 1/4-inch slices
- Good-quality balsamic vinegar
- 1/2 lemon, juiced
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Olive oil
- A few sprigs fresh basil, leaves picked
- 9 ounces halloumi cheese, cut into 8 thin slices
- A few sprigs fresh mint, leaves picked
- A handful mixed salad leaves, washed and spun dry
- 8 slices speck (prosciutto)
Direction: (taken straight from food network’s site)
In a bowl, drizzle the sliced strawberries with a good splash of balsamic vinegar, the lemon juice and some extra-virgin olive oil. Season with salt and pepper. This will draw out and flavor the lovely strawberry juices.
Preheat a large nonstick frying pan to medium hot and add a splash of olive oil. Press a basil leaf onto each slice of halloumi. Place the slices, leaf side down, in the frying pan and fry for a minute. Turn over carefully and fry for another minute until the halloumi is light golden and crisp.
Get yourself 4 plates and place a couple of pieces of the crispy halloumi on each. Put the mint, the rest of the basil leaves and the salad leaves into the bowl with the strawberries and toss together. Pile some of the strawberry mixture in the middle of each plate and drape the speck over the top. Finish with more salad leaves. To serve, drizzle with balsamic vinegar and extra-virgin olive oil.