A quick Christmas salad with delicious crispy mozzarella. You can also use burrata for this, but make sure it hasn't burst. If it has, it will spread out in the fryer. Note: If you're making this for several servings, you don't need more frying oil than for one portion. You can reuse the same oil. You also only need one egg.
Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp honey
- 1 tsp dijon mustard
- 1 pinch maldon salt
- 1 pinch black pepper
- 1 pinch clementine zest
dressing:
- 1 pinch chili flakes
- 2 handful spinach
- 2 x clementine
- 2 handful pomegranate seeds
- ½ x apple
- 5 x plum tomato
- 1 handful fresh dill
salad:
- 1 l oil (for deep frying)
- 1 x eggs
- 1 x fresh mozzarella
- 1 handful grated parmesan
- 2 handful panko
fried mozzarella:
Method
- In a jam jar, combine all the dressing ingredients, close the lid, and shake well.
- Cut the fruits and vegetables and arrange them on a plate.
- Heat the oil in a pot. Keep a lid nearby.
- Whisk the egg in a bowl, and mix panko and Parmesan in another bowl. Dip the mozzarella in the egg, then place it in the panko-and-Parmesan mixture, ensuring the entire cheese is coated.
- Be careful. Place the mozzarella in the oil and fry the cheese until the crust is golden. It took about 1.5 minutes, but it depends on whether the oil is hot enough. Once it's done, place it in the center of the salad, drizzle with dressing, and serve.
