Meet Your New Salad Obsession
Say hello to your new favorite Caesar salad — one that’s bold, unexpected, and impossibly crave-worthy. This crispy rice Caesar salad with pan-seared halloumi is all about layers of texture: crunchy roasted rice tossed in a chili-sesame-soy glaze, golden halloumi with its signature squeaky bite, crisp romaine and shaved Brussels sprouts, nutty pine nuts, and the kind of creamy, punchy Caesar dressing that lingers in the best way.
The crispy rice acts as a crouton replacement (not that anything can replace bread!), adding a delightful textural element yielding a satisfying crunch. Plus, it keeps the salad gluten-free. 💁🏻♀️ Next time, I’m adding flaky pan-fried salmon!
Why You’ll Love It
Halloumi cheese browns beautifully without melting, making it ideal for a salad topper! It’s chewy, salty, rich, and completely delicious.
Also, Brussels sprouts help the salad hold up! Instead of sad, wilting greens, the shaved Brussels sprouts give the salad a hearty feel, standing up well to the thick homemade Caesar dressing. 💪🏻
Expert Tips for Success
- Start with cold rice. Warm grains steam instead of crisp–spreading them in a single layer guarantees crunch, not clumps.
- Use parchment to prevent sticking.
- Toss the rice while baking. Stirring every 15 minutes allows more surface area to brown and crisp–don’t skip this.
- To make the dressing vegetarian: skip the anchovies and add a splash of Worcestershire for a little umami.
Directions
Pro Tip: Keep components separate for meal-prep lunches; toss together right before eating to preserve that coveted crunch.
Quick Ingredient Notes
Making salads at home is all about using what you’ve got. If you can’t or don’t want to use any of the ingredients listed here, switch them out for the things you enjoy, whether that’s adding kale (I adore a kale Caesar salad!), using crispy quinoa instead of rice, or swapping the nuts for pumpkin or sunflower seeds. You do you.
If you’re looking for a fun twist on Caesar salad, I highly recommend trying my pesto Caesar salad dressing–it tastes like summer!
Serving Suggestions
This Caesar salad with halloumi cheese shines on its own as a main dish — it’s hearty enough for lunch or dinner and doesn’t need much else. But if you’re serving a crowd, consider pairing it with:
- A bowl of creamy tomato soup
- Charred garlic bread of focaccia
- Alongside any grilled meats, poultry, or seafood you like
And you certainly don’t need me to give you permission to switch out the halloumi for roasted chicken, flaky baked salmon, or even shrimp. Use what you love!
Caesar salad lovers, I simply cannot wait for you to give this one a try! And if this is your first time making crispy rice, I think you’ll be very pleasantly surprised. Be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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Crispy Rice Caesar Salad with Pan-Seared Halloumi
Equipment
Ingredients
For the Rice
- 2 cups cooked long grain white rice, cooled
- 2 heaping Tbsp chili crunch, such as Trader Joe’s (use a brand whose spice level you like!)
- 1 Tbsp olive oil
- 1 tsp sesame oil
- 1 tsp low-sodium soy sauce
For the Caesar Dressing
- ¾ cup mayonnaise
- 2 anchovies (to make vegetarian, omit anchovies and add a splash of Worcestershire sauce)
- 2 Tbsp fresh parsley
- 2 Tbsp fresh lemon juice, from ½ medium lemon
- 1 Tbsp grated Parmigiano Reggiano cheese
- 1 small clove of garlic, finely chopped
- 1½ tsp Dijon mustard
- Water, as needed
For the Halloumi
- 2 Tbsp olive oil
- 8 oz (225g) halloumi, sold as a block; cut the block into 8 thin slices (roughly ¼-½” thick)
Remaining Salad Ingredients
- 2 heads of Romaine, thinly sliced, ends trimmed and discarded
- 2 cups Brussels sprouts, ends trimmed, outer leaves removed, sprouts thinly sliced
- 3 scallions, very thinly sliced, plus a little extra for garnish
- ½ cup Parmigiano Reggiano, shaved or very thinly sliced
- ⅓ cup toasted pine nuts
- ½ tsp freshly ground black pepper
- High-quality extra virgin olive oil
- Flaky sea salt
Instructions
- Crisp up the rice. (Note: do not use warm rice!) Preheat an oven to 400°F, then line a rimmed baking sheet with parchment paper. Place 2 cups of cooled rice on top, then add 2 Tbsp chili crunch, 1 Tbsp olive oil, 1 tsp sesame oil, and 1 tsp low-sodium soy sauce. Toss very well until the rice is evenly coated, then spread into a thin, even layer. Transfer to the oven, then cook for about 35-40 minutes, tossing every 15 minutes (twice during cook time). You want the rice to be crispy!
- Make the dressing. Combine ¾ cup mayonnaise, 2 anchovies, 2 Tbsp parsley, 2 Tbsp lemon juice, 1 Tbsp grated Parmesan, 1 clove of garlic, and 1½ tsp Dijon mustard in the bowl of a food processor fitted with blade attachment. To make the dressing more pourable, I like to add 1-2 Tbsp water, but this is optional. Process until smooth and creamy, about 30 seconds, scraping down the sides as needed.
- Cook the halloumi. Preheat 2 Tbsp olive oil in a nonstick skillet over medium-high heat. Add halloumi slices, then cook for 1-2 minutes per side, until golden brown. Remove from the heat, transfer to a cutting board, then chop into bite-size pieces. Set aside.
- Combine all salad ingredients in a bowl. In a large bowl, combine thinly sliced Romaine lettuce and Brussels sprouts, crispy rice, sliced scallions, ½ cup shaved Parmigiano Reggiano, ⅓ cup toasted pine nuts, and ½ tsp freshly ground black pepper.
- Add dressing. Pour on as much of the Caesar dressing as you like, then toss to thoroughly coat. Give the salad a taste before plating, then adjust seasoning as needed.
- To serve: Divide crispy rice salad onto plates, top with a few extra slices of scallions, then drizzle with extra virgin olive oil and a generous pinch of flaky sea salt. Enjoy!
Notes
- To slice Brussels sprouts: Once cleaned, slice each sprout in half from top to bottom, cutting through the core. Place sprouts cut-side down on a cutting board, then use a sharp knife to thinly slice into ribbons.
- If you’re not a fan of chili crunch, you can absolutely season the rice in a different way. I’d recommend about 3-4 Tbsp of seasoning per 2 cups of cooked rice.
- Dressing can be made up to 5 days in advance. Store in a fridge, then loosen with a splash of water, if needed.
- Store leftovers in a fridge for up to 1 day (the crispy rice will soften once dressed). Keep the dressing and crispy rice separate from the greens for longer storage.
Nutrition
Photography by Katilin.
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