Arugula & Fried Mozzarella Salad with Tomato-Basil Vinaigrette

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

Ingredients

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

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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