Crispy Rice Caesar Salad with Pan-Seared Halloumi
This Crispy Rice Caesar Salad with Pan-Seared Halloumi is the most addictive salad I've made in ages. It combines super-crispy, chili-spiked rice with tender halloumi and a tangy Caesar dressing—every bite is a perfect balance of crunch, creaminess, and spice. It’s easy to prep ahead, so you get that satisfying snap of rice and melty cheese without any fuss. Seriously, it’s the kind of dish that’ll have everyone asking for seconds (and the recipe!).
Servings: 4 servings
Calories: 658kcal
Equipment
Mini blender or food processor fitted with blade attachment
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, chopped halloumi, 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
Calories: 658kcal | Carbohydrates: 37g | Protein: 24g | Fat: 47g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 17g | Trans Fat: 0.02g | Cholesterol: 16mg | Sodium: 1353mg | Potassium: 529mg | Fiber: 4g | Sugar: 5g | Vitamin A: 7005IU | Vitamin C: 48mg | Calcium: 799mg | Iron: 3mg
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