Halloumi crumbs. I love a slice of crispy halloumi on a salad, but I want that salt and that chew and that crisp all throughout the salad, not just in a block, which is why I make halloumi crumbs. The crumbs get really crispy and salty. It’s like a toasted breadcrumb and Parmesan in one salad garnish. I like to use little gem or romaine because then the crumbs sit in the lettuce leaves like a little boat, and then you can eat the salad with your hands.

Source: International New York Times February 14, 2026 04:53 UTC