FRIED MOZZARELLA SALAD WITH TOMATO BASIL VINAIGRETTE
Ingredients
1- 8oz. ball fresh mozzarella
1 egg
1 C. Italian flavored breadcrumbs
1-28 oz. can FURMANO'S Italian Style Diced Tomatoes, drained
1/4 C. finely chopped basil
1 tsp. minced garlic
1/4 C. olive oil
1 tbsp. balsamic vinegar
3 tbsp. vegetable oil
6 C. romaine lettuce, torn into pieces
1/2 C. thinly sliced red onions
salt and pepper to taste
Preparation
Slice the mozzarella into 8 slices then again in half crosswise. You should have 16 pieces. Whisk the egg in a shallow bowl. Put the breadcrumbs in another shallow bowl. Dip the cheese in the egg, then the breadcrumbs, coating well. Place the cheese on a plate and set aside. Discard any leftover egg or breadcrumbs.
In a small bowl, combine drained tomatoes, basil, garlic, olive oil and vinegar. Set aside. Heat half the vegetable oil in a large skillet over medium high heat. Cooking half of the cheese at a time, brown for 30 to 60 seconds on each side or until golden. Repeat with remaining oil and cheese.
Put the romaine lettuce in a large bowl. Mix with the onions and stir in the tomato mixture. Toss well. Add salt and pepper to taste. Portion the salad into 4 bowls and top with fried cheese. Mangia!
- Servings 4