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.


  • 1/3 cup (75 mL) pecan halves
  • 1/2 oz (15 g) Parmesan cheese, grated (about 2 tbsp/30 mL)
  • 1/2 16-oz (450-g) log fresh mozzarella cheese
  • 1 tbsp (15 mL) all-purpose flour
  • 1   egg
  • 1/3 cup (75 mL) panko bread crumbs
  • 2 tsp (10 mL) olive oil
  • 1/2 cup (125 mL) prepared balsamic vinaigrette
  • 2 tsp (10 mL) Dijon mustard
  • 1 cup (250 mL) grape tomatoes
  • 6 cups (1.5 L) mixed greens salad blend


  1. Finely chop pecans using Food Chopper. Grate Parmesan cheese with Microplane® Adjustable Fine Grater. Slice mozzarella cheese into eight rounds about 1/2 in. (1 cm) thick using Santoku Knife. 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.

  2. Add oil to Executive (10-in./24-cm) 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.

  3. Add vinaigrette and mustard to Small Batter 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.


  • 4  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 400, Total Fat 32 g, Saturated Fat 11 g, Cholesterol 100 mg, Carbohydrate 14 g, Protein 15 g, Sodium 490 mg, Fiber 2 g


U.S. Diabetic exchanges per serving:

1 starch, 1 1/2 high-fat meat, 4 fat (1 carb) 

Cook's Tips:

Commonly shaped in balls and packaged in whey, fresh mozzarella cheese is also found in larger logs that are vacuum sealed in plastic. Fresh mozzarella, made with whole milk, differs from regular mozzarella, which starts with 2% or skim milk. The curd of regular mozzarella is dipped into hot whey and stretched and kneaded to create a dry, elastic texture.

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