Fried Mozzerella with Arugula and Prosciutto

Ingredients

• 2 large egg whites
• ¼ cup extra-virgin olive oil
• 1 tablespoon anchovy paste
• 2 bunches arugula
• ¹/₃ cup brine-cured black olives
• 5 ounces thinly sliced prosciutto
• 1 (7-ounce) jar roasted red peppers, rinsed and torn into large pieces
• + 5 more ingredients
• • ½ cup thinly sliced red onion
  • 2 tablespoons red-wine vinegar
  • 1 pound salted fresh mozzarella, cut into 4 thick slices (without rounded ends)
  • About 2 cups olive oil for frying
  • 1 cup fine dry bread crumbs

Divide arugula into 8 small bunches and loosely wrap each with 1 or 2 slices prosciutto. Divide among 4 plates with roasted peppers, olives, and onion. Whisk together vinegar, anchovy, and 1/4 teaspoon each of salt and pepper. Whisk in extra-virgin oil. Whisk egg whites with 1/2 teaspoon salt and...

View full recipe at Epicurious