Arugula & Fried Mozzarella Salad with Tomato-Basil Vinaigrette

Arugula & Fried Mozzarella Salad with Tomato-Basil Vinaigrette
Photo by Scott Phillips

Ingredients

  • ¼ cup plus 3 Tbs. extra-virgin olive oil
  • 1 large (about 7 oz.) smoked mozzarella
  • 1 cup fine fresh breadcrumbs
  • 1-½ cups medium diced fresh tomatoes
  • 1/3 cup loosely packed basil leaves, roughly chopped
  • 2 tsp. balsamic vinegar
  • 5 oz. baby arugula (about 6 cups loosely packed), washed and dried
  • + 3 more ingredients
    • 1 medium clove garlic, minced (about 1 tsp.)
    • Kosher salt and freshly ground black pepper
    • 1 large egg

Slice the mozzarella into eight slices and then again in half crosswise, so that you have 16 pieces of cheese. Whisk the egg in a medium bowl with a pinch of salt and pepper. Put the breadcrumbs in another medium bowl. Working with a few pieces at a time, dip the cheese in the egg, turning to coa...

View full recipe at Fine Cooking

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