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Dairy
Medium
2 Hours, 30 Minutes
Diets 
1 bag shredded romaine lettuce
1 thinly sliced red onion
1 thinly sliced cucumber
2 thinly sliced plum tomatoes
1 cup Gefen Black Olives
8 ounces (225 grams) breaded haloumi cheese cubes (see below)
2 teaspoons Tonnelli Worcestershire Sauce
1/4 cup Gefen Olive Oil
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
3 tablespoons Gefen Mayonnaise
3 tablespoons sugar
1 teaspoon mustard powder
1 tablespoon dried parsley
1 tablespoon dried chives
1 8 ounce (225 grams) block haloumi (or mozzarella) cheese
3/4 cup Gefen Seasoned Bread Crumbs
1/2 cup grated parmesan cheese
1 teaspoon salt
2 large eggs, beaten
3/4 cup vegetable oil
In a small bowl, stir breadcrumbs, grated parmesan, and salt together. In a separate bowl, beat eggs.
Dip cheese cubes into eggs to coat completely. Allow excess to drip back into bowl. Coat cheese with breadcrumb mix.
Repeat process to coat the cheese completely. Lay on a Gefen Parchment-lined cookie sheet. Cover and freeze for 2 hours.
Heat oil in a large frying pan over medium heat. Fry cheese cubes until golden brown (about 1 minute each side). Transfer fried cheese cubes to a plate.
Blend together dressing ingredients.
Layer salad ingredients on a platter or in a large salad bowl. Add dressing. Toss and enjoy.
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