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

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

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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