Here's how to make Ali Slagle's Little Gem Salad With Crispy Halloumi: • 4½ tablespoons extra-virgin olive oil • 8 to 9 ounces halloumi cheese, coarsely grated • ¼ cup roasted, salted shelled pistachios, coarsely chopped • 1 tablespoon fennel, cumin or coriander seeds, or a mix • Salt and black pepper • 4 heads Little Gem lettuce or 2 romaine hearts, leaves separated (and torn if large) • 1 shallot, thinly sliced • 1 lemon Heat 2½ tablespoons oil in a large nonstick skillet over medium. Add the halloumi, pistachios and seeds. Stir to coat in the oil, then spread in an even layer. Cook, occasionally stirring and spreading out, until the halloumi is golden-brown, 4 to 6 minutes. (At first, it will melt, but then it will crisp and brown.) Spread out on a plate to cool and season with pepper. Add the lettuce and shallot to a large bowl. Season with salt and pepper. Zest and juice the lemon on top and toss to coat. Add the remaining 2 tablespoons oil and toss once more. Arrange the lettuces on a platter or serving plates; try to arrange the leaves cup side up so they catch the crumbs. Sprinkle with the halloumi crumbs, season with salt and pepper and eat right away.