Fried Mozzarella & Tomato over Greens W/ a Basil Vinaigrette

Submitted by SarasotaCook

"A warm version of the favorite summer Tomato Caprese Salad. Use your favorite spring greens or mesculin mix and top with fresh tomato slices, warm pan fried mozzarella cheese and drizzle with a light basil vinaigrette. Serve this with some baguettes topped with an olive tapenade for a light lunch or dinner or add some grilled fresh fish or chicken breast. Of course this can be served as a light starter salad as well or along side a sandwich or even a bowl of soup."

 

• Ready In: 30mins
• Ingredients: 16
• Yields: 4 Salads
• Serves: 4-6

ingredients

• Mozzarella

• 4 mozzarella cheese slices, fairly thick slices (fresh mozarella)
• 2 eggs, beaten (2 medium or large, or 1 extra large or jumbo)
• 1⁄3 cup flour
• 1 cup breadcrumbs
• 3 tablespoons olive oil

• Tomatoes and Salad

• 8 tomatoes, slices thick sliced (use a nice hearty tomato)
• 4 cups spring greens, 1 cup per person (I use a bag of spring, mesculin, or buttery greens for this dish)
• salt
• pepper

• Basil Vinaigrette

• 2⁄3 cup fresh basil leaf, and rough chopped (lightly packed)
• 4 tablespoons olive oil (extra virgin if you have it)
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• salt
• pepper

• Garnish

• parmesan cheese, fresh grated (optional)

directions

1. Cheese -- I like to make the cheese first. This way they can rest in the refrigerator and firm up a bit before sauteing. NOTE: Use dental floss to make a nice easy clean cut through the fresh mozzarella. It is easy and no clean up. You can also freeze the mozzarella for a bit 15-20 minutes which will also make it easier to slice if using a knife.
2. Set up a breading station, 3 small plates or bowls; 1) flour, 2) eggs (beaten), and 3) bread crumbs. Dip each slice in the flour coating well, but make sure to shake off any extra, then the egg, and finally the bread crumbs. Make sure to press the bread crumbs in well. Place the cheese slices on a baking sheet or plate lined with parchment paper or even foil and then refrigerate. I like to do this about 30 minutes ahead of time. Once it is chilled and firm, they are easier to saute.
3. Vinaigrette -- I like to do this in a mini food processor or a blender works great. I just add it all and blend. There is such a small amount of olive oil, I just mix it all at once. Just blend until everything is mixed and pureed well. Refrigerate until ready to use.
4. Salad -- Add your favorite mix of greens to a bowl and toss with just a teaspoon of the vinaigrette. You don't want to weigh down the salad. Just a light drizzle is all you need.
5. Mozzarella -- In a large non-stick pan (works best) add the olive oil and bring to medium high to high heat. The mozzarella doesn't take long so have everything ready to go as far as plating. Add the mozzarella to the hot oil and saute 2-3 minutes until golden brown on each side. A little may seep, drip or ooze out, but that is ok. Remove immediately from the heat and put the cheese back on the plate or baking sheet with the parchment to slightly cool, just a few minutes as you plate your salad.
6. Plate -- Then on each plate, add the greens and top with one of the tomato slices. Lightly seasoned with salt and pepper. Then top with the mozzarella slice, the remaining tomato slice. Again, season lightly with salt and pepper. And to finish -- drizzle the remain vinaigrette over each of the top tomato slices. Top with fresh grated parmesan if you want.
7. Serve -- ENJOY!