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

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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