Pecan-Crusted Mozzarella Salad
THIS SALAD IS A PLAY ON TEXTURES. THE COATED FRESH MOZZARELLA ROUNDS ARE PAN-FRIED TO BE CRISP ON THE OUTSIDE AND SLIGHTLY MELTED ON THE INSIDE.
Servings: 4
Ingredients
- 1/3 cup pecan halves
- 1/2 ounce Parmesan cheese grated (about 2 tbsp/30 mL)
- 1/2 16- oz log fresh mozzarella cheese
- 1 tablespoon all-purpose flour
- 1 egg
- 1/3 cup panko bread crumbs
- 2 teaspoons olive oil
- 1/2 cup prepared balsamic vinaigrette
- 2 teaspoons Dijon mustard
- 1 cup grape tomatoes
- 6 cups mixed greens salad blend
Instructions
- Finely chop pecans.
- Grate Parmesan cheese.
- Slice mozzarella cheese into eight rounds about 1/2 in. thick.
- Place flour in first Coating Tray. Lightly beat egg in second tray. Combine pecans, Parmesan cheese and bread crumbs in third tray. Lightly dredge each mozzarella round in flour, shaking off excess; dip into egg and then into pecan mixture, coating evenly.
- Add oil to 10” skillet (do not use stainless cookware); heat over medium heat 1-3 minutes or until shimmering. Cook mozzarella rounds 1-2 minutes on each side or until coating is golden brown and cheese begins to soften around edges.
- Add vinaigrette and mustard to small bowl; whisk until well blended. Cut tomatoes in half lengthwise. Divide mixed greens and tomatoes among serving plates; drizzle with vinaigrette and top with mozzarella rounds.
Notes
Recipe By: Pampered Chef
Serving Size: 4
Serving Size: 4
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