South American Salad

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According to Amazon, I purchased this cookbook in May of 2006. I don’t remember why I purchased it – for one thing I’d never heard of David Rosengarten, and secondly, it turns out the book is about party menus.

Menus are my favorite things to put together! So I didn’t expect to like the book.

Not only does he have a chapter for every theme party, like Love Me Tandoor, Tunisia for Twelve, and Zorba the Grill, plus recipes for food and drink, there are ideas for set dressing and table dressing, what we now call tablescapes. Plus, he provides resources.

Now, I’ve never been Martha Stewarty enough to buy lanterns for the garden for my themed party – heck, I’ve never had a themed party. Although I have many playlists. My Mexican playlist doesn’t usually last beyond the first hour. Such picky friends.

In any case, I ended up loving this book. The guy knows his cuisines, and the menus really are wonderful.

The book, published in 2005, shows five testimonials on the back cover, from Lidia Bastianich, Chef Marcus Samuelson, Ted Allen, Gale Gand, and Stanley Lobel. Turns out the guy has won two James Beard Awards. And I’ve still never heard of him!

The recipe I want to share I’d made once for the blog, when I was so excited to share special dishes I loved, but before I could take decent photos of them.

This salad is one of those. It’s from the South American Steak on the Grill party, which has the least cutest name of all featured in the book. I’ve actually made most all of the recipes from his South American menu, but this salad really stands out.

The salad contains tomatoes, potatoes, avocados, purple onions, hard boiled eggs, and a parsley vinaigrette. So it’s also lovely.

South American Salad
Serves 12
Slightly adapted

1 pound waxy potatoes, peeled
4 firm ripe Haas avocados
Fresh lime juice
Kosher salt
Handful of flat-leaf parsley leaves
1 medium purple onion, cut into 1/2” dice
8 firm, ripe medium tomatoes, cored, cut into 1/2” dice
Freshly ground black pepper
8 large hard-boiled eggs, peeled

Boil the potatoes in salted water until cooked but still firm. Drain and cool. Quarter, and cut quarters into 1/2” slices. Place in a large serving bowl.

Cut the avocados in half and remove the pits. Scoop out the flesh in one motion using a large spoon, then cut into 1/2” dice. Drizzle with fresh lime juice over all surfaces, toss with salt, then add the avocados to the bowl with the potatoes.


Add the parsley to the potatoes and avocados. Add the onion and tomatoes. Season with salt and pepper.

Add the vinaigrette (below) to taste, tossing gently but well.

Cut the eggs into quarters lengthwise then cut each quarter in half. Add the eggs to the salad, and toss just enough to combine the eggs with the other ingredients.

Or, just lay the eggs on top of the tossed salad, which is what I do.


Taste for season, serve with more vinaigrette on the side.

The only negative of this salad is that it can look a bit messy. That’s actually why I use bigger chunks of potatoes, and try to use ripe but firm avocados, if possible.

But the most important thing is to not mess with it much. Toss gently, and leave it alone.

The salad is truly magnificent with the fresh vinaigrette and the lovely colors, flavors, and textures.

Parsley Vinaigrette
Makes 2 cups

2-3 shallots, roughly chopped
4 cloves garlic, roughly chopped
1 cup flat-leaf parsley leaves
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup red wine vinegar
4 teaspoons Dijon mustard
1 1/2 cups extra virgin olive oil

Place all of the ingredients into a blender jar. Blend until smooth.

A Summer Salad with Grilled Halloumi

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Halloumi is an interesting cheese that hails from Greece, or Cypress, more specifically. It has a unique, almost rubbery-dense texture, and a salty flavor. I sometimes wonder why I enjoy it!

My favorite cheeses are by far softer cheeses, especially Époisses, Reblochon, Raclette, Saint Felicien, and Brie, which all are French and cow’s milk-based.

But being an equal opportunity cheese lover, I embrace all cheeses, no matter the hardness and the milk source. My only exception is Casu Marzu, a cheese I refused to eat when in Corsica. Funny story if you’re not squeamish.

Haloumi was originally made from goat and sheep milk, but the only one I can find locally is made with cows’ milk. The cheese is unique in that it has a high melting point, so it can be grilled or even fried, without the cheese melting.

Halloumi has many different names, including grilling cheese, bread cheese, Leipäjuusto, and Finish Squeaky cheese. No matter the name, they are all a semi-hard, unripened brined cheeses.

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When making salads during the summer months, my go-to cheese is feta. It’s flavorful and goes so well with vegetables and vinaigrettes.

But adding Halloumi to a salad goes beyond crumbling some cheese on top of a salad. It’s so meaty in texture that it’s almost like a meat substitute.

For today’s salad, I used simple salad ingredients, grilled Halloumi, and a parsley vinaigrette.

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I began by adding some mixed greens, grated carrots, quartered tomatoes and toasted pine nuts to two plates. There were some sliced sweet chile peppers saved for serving time.

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The parsley vinaigrette was made with olive oil, apple cider vinegar, garlic, salt, and as much flat-leafed parsley that I could shove into the little blender!

To prepare the cheese, I heated a grill over high heat, brushed with a small amount of olive oil. I sliced the 10 ounce slab of cheese horizontally, then in to 12 pieces. I placed the slices of cheese in the hot grill, and as soon as they warmed and had grill stripes, I placed the slices on the salads.

I topped the salads with the chile pepper slices and served the salads while the cheese was still warm.

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The parsley vinaigrette added freshness to the salad, without overpowering the mild-flavored cheese.

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It’s interesting how firm the cheese remains, even when warm. You definitely need a knife if you serve the Halloumi cheese in strips or slices.

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If you’ve never experienced Halloumi, or bread cheese, I highly suggest giving it a try. It will never replace a good Brie, but it’s not supposed to!