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Prep time
15 minutes
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Cook time
15 minutes
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Serves
4 to 6 as a main course; up to 8 as a side dish
Author Notes
This warm, cozy pasta salad laden with shaved Brussels sprouts and za’atar features a bacon-halloumi dressing that's the best thing since...well, plain bacon dressing! I grew up on warm bacon dressing (my mom made it on repeat to wilt big lettuce salads), and now it's on constant rotation in my own kitchen. But sometimes curiosity strikes, and the wheels start turning, and then you find yourself one night adding seared halloumi to said dressing. This newfangled version is as fun as it is delicious—salty, tangy, crispy, and chewy—all in the same bite. I love the fact that halloumi—a semi-firm, salty cheese from Cyprus with a high melting point—takes on a softer, less squeaky texture when seared in hot bacon fat and doused in vinegar. And when paired with orzo and shaved Brussels sprouts, which quickly slouch and soften under the hot dressing, you've got a dinner that hits all of the right flavor and texture notes on a cold night.
To make easy work of shaving a pound and a half of Brussels sprouts, use the slicing (not shredding) blade of a food processor. You can also use a mandoline or a sharp knife, or buy them pre-shaved at the supermarket. If taking the latter route, anywhere from 1 to 1¼ pounds of pre-shaved Brussels sprouts will do nicely since they’re trimmed and ready to go. —EmilyC
Test Kitchen Notes
It's the end of the long workday (or the start of an extra-long week) and we're hungry. Like, "can't-think-straight" hungry. Luckily, Food52 contributor EmilyC wants to do all the thinking for us. In Dinner's Ready, her twice-a-month column on weeknight wonders, Emily shares simple, flavor-packed recipes that'll have a good meal on the table in no time. —The Editors
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Ingredients
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1 1/2 cups
(9 ounces) orzo
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2 tablespoons
kosher salt, plus more
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1 tablespoon
olive oil, plus more as needed
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6 ounces
bacon, chopped into ¾-inch pieces
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8 to 9 ounces
halloumi, chopped into ¾-inch pieces
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1/2 teaspoon
Aleppo-style pepper or 1 pinch red pepper flakes
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1 bunch
scallions (about 6), white and light-green parts thinly sliced, dark-green tops finely chopped and reserved as a garnish
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1 1/2 pounds
Brussels sprouts, trimmed and thinly sliced/shaved
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4 tablespoons
balsamic vinegar
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1 1/2 tablespoons
za’atar, plus more for serving (optional)
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2 teaspoons
fresh lemon juice
Directions
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In a large pot, bring 4 quarts of water to a boil. Add the orzo and 2 tablespoons of the salt; cook until al dente according to package directions.
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In a 12-inch sauté pan or Dutch oven over medium heat, heat 1 tablespoon of the oil. Add the bacon and cook, stirring occasionally, for 5 to 7 minutes, until crisp. Remove the pan from the heat. Using a slotted spoon, transfer the bacon to a plate. Scrape up any fond or browned bits on the bottom of the pan with a wooden spoon. Pour the bacon fat and scrapings into a small heatproof bowl.
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In the now empty pan over medium heat, return 3 tablespoons of the bacon fat to the pan. Once shimmering, add the halloumi. Fry for 2 to 4 minutes, until the first side starts to brown and develop a crust, then flip (a thin metal spatula works well) and cook until browned on the second side, another 2 to 4 minutes. (If some of the pieces break apart or start to stick, no worries—the crumbles are delicious, and you can scrape up any stuck bits in step 4.)
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Once the halloumi is golden, return the bacon to the pan. Reduce the heat to medium-low and add 3 tablespoons of bacon fat (you can use olive oil to make up any difference), Aleppo pepper, and the sliced scallions. Cook, stirring, for about 15 seconds, until warmed through. Add the Brussels sprouts, vinegar, za’atar, and 3/4 teaspoon salt. Toss to wilt the Brussels sprouts in the hot dressing for 30 seconds to 1 minute, adjusting the heat if needed. You’re looking for the Brussels sprouts to lose their rawness but still maintain their texture and green color.
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When the orzo is done, drain and add to the Brussels sprouts mixture, or, depending on your pan size, add the Brussels sprouts mixture to the orzo. Toss well. Taste and add salt and lemon juice (I usually add a few teaspoons to brighten the flavors). Stir in the reserved dark green onion tops and serve warm. Sprinkle with a bit more za’atar before digging in, if desired.
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