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Crumbed Mozzarella with Salad

This sensational salad combines crunchy balls of gooey mozzarella cheese with an in season mix of fresh radish and rocket. Great for vegetarians!

Crumbed Mozzarella with Salad

This sensational salad combines crunchy balls of gooey mozzarella cheese with an in season mix of fresh radish and rocket. Great for vegetarians!

Serves 4

2 cups sourdough

breadcrumbs

¼ cup chervil or flat-leaf parsley

leaves, roughly chopped, plus

extra for salad

1/4 cup mint leaves,

roughly chopped

⅓ cup plain flour

1 egg, whisked

4 large buffalo mozzarella,

torn in half

1 radicchio lettuce,

leaves separated

1 bunch rocket, trimmed

1 bunch small radishes,

trimmed

⅓ cup extra-virgin olive oil

2 tbsp sherry vinegar

1 tbsp honey

white pepper

olive oil, for frying

1 Combine breadcrumbs, chervil and mint in a bowl. Place flour into another bowl. Whisk egg and 1 tbsp cold water in a shallow bowl. Lightly coat each piece of mozzarella with flour, egg mixture and, finally, breadcrumb mixture. Transfer to a plate.

2 Place radicchio, rocket, radishes and chervil sprigs into a bowl and toss until combined.

3 Transfer to a serving platter. Whisk oil, sherry vinegar and honey in a jug. Season with salt and white pepper.

4 Heat oil in a small saucepan. When hot add crumbed mozzarella, 2 at a time, and cook for 2 minutes or until golden. Transfer to a plate lined with paper towel. Repeat with remaining mozzarella. Place crumbed mozzarella onto salad. Serve with dressing on the side.

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