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

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

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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