Salad of Spicy Greens with Fried Cheese & Tiny Tomato Vinaigrette

Salad of Spicy Greens with Fried Cheese & Tiny Tomato Vinaigrette
Photo by Ben Fink

Ingredients

  • Sea or kosher salt and freshly ground pepper to taste
  • 2/3 cup fresh breadcrumbs
  • ¾ cup rich homemade or low-salt vegetable or chicken broth
  • 3 Tbs. unsalted butter
  • 2 Tbs. coarsely chopped pitted oil-cured olives for garnish
  • 3 Tbs. dry white wine
  • 1 egg beaten with 1 tsp. water until frothy
  • + 8 more ingredients
    • 1 Tbs. minced shallot or scallion
    • 3 Tbs. olive oil
    • 1 Tbs. mixed chopped fresh herbs, such as chives, flat-leaf parsley, and basil
    • ½ cup all-purpose flour seasoned with salt and freshly ground black pepper
    • 2 Tbs. fresh lemon juice
    • 8 cups savory, peppery greens (such as watercress, arugula, frisée, young mustard, nasturtium)
    • 1-½ cups tiny cherry tomatoes
    • 8 oz. Panela, queso blanco, or mozzarella, sliced into 8 pieces, each about ½ inch thick

Divide the greens among four shallow soup plates. Dust the cheese slices with the seasoned flour and then dip them in the beaten egg. Let the excess egg drip off and roll the cheese in the breadcrumbs, pressing gnetly to coat evenly. Heat 2 Tbs. of the butter and 2 Tbs. of the olive oil in a larg...

View full recipe at Fine Cooking

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