Salad of Spicy Greens with Fried Cheese & Tiny Tomato Vinaigrette

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


  • 2 Tbs. fresh lemon juice
  • 8 oz. Panela, queso blanco, or mozzarella, sliced into 8 pieces, each about ½ inch thick
  • 3 Tbs. dry white wine
  • 1-½ cups tiny cherry tomatoes
  • 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
  • + 8 more ingredients
    • 8 cups savory, peppery greens (such as watercress, arugula, frisée, young mustard, nasturtium)
    • Sea or kosher salt and freshly ground pepper to taste
    • 1 egg beaten with 1 tsp. water until frothy
    • 1 Tbs. minced shallot or scallion
    • 1 Tbs. mixed chopped fresh herbs, such as chives, flat-leaf parsley, and basil
    • 3 Tbs. olive oil
    • 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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