Hearty Green Salad with Chickpeas, Pickled Cauliflower, and Seared Halloumi

Name: Hearty Green Salad with Chickpeas, Pickled Cauliflower, and Seared Halloumi
Yield: Serves 2
Ingredients: ¼ cup, cider vinegar; 2 teaspoons, honey; 1 teaspoon, table salt, divided; 2 cups (1-inch), cauliflower florets; ½ teaspoon plus 2 tablespoons, extra-virgin olive oil, divided; 4 ounces, halloumi cheese, cut into 4 slices; ½ small head, green leaf lettuce (4 ounces), torn into bite-size pieces; ½ small head, radicchio (3 ounces), cored and sliced thin; ⅔ cup, canned chickpeas, rinsed; 3 tablespoons plain, Greek yogurt; 2 tablespoons, tahini; 1 , small garlic clove, minced; ½ teaspoon ground dried, Aleppo pepper; 6 ounces seedless, red grapes, halved (1 cup)

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Appears in Cook's Illustrated July/August 2021, America's Test Kitchen TV

A protein-and-vegetable-packed bed of greens is the kind of vibrant, low-effort meal that anyone can appreciate on a scorching summer evening.

SERVES2

TIME35 minutes

has video

WHY THIS RECIPE WORKS

A protein-and-vegetable-packed green salad is the perfect thing to make when it's too hot to do any real cooking. For a vegetarian version, we started by making quick pickled cauliflower florets and used the brine as the acid base for the d...

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