Pecan-Crusted Mozzarella Salad
This salad is a play on textures. The coated mozzarella rounds are pan-fried, so they’re crisp on the outside and melty on the inside.
- ½ 16-oz. (450-g) log fresh mozzarella cheese
- 1 tbsp (15 mL) all-purpose flour
- 1 egg, lightly beaten
- ⅓ cup (75 mL) pecan halves, finely chopped
- ½ oz. (15 g) Parmesan cheese, grated (about 2 tbsp/30 mL)
- ⅓ cup (75 mL) panko bread crumbs
- 2 tsp (10 mL) olive oil
- ½ 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
Slice the mozzarella into eight rounds about ½" (1 cm) thick. Place the flour into one Coating Tray. Add the egg to a second tray. Combine the pecans, Parmesan cheese, and breadcrumbs in a third tray. Lightly dredge each mozzarella round in flour, shaking off any excess. Dip the rounds into the egg, then into the pecan mixture, coating evenly.
Heat the oil in the 10" (25-cm) Nonstick Fry Pan over medium heat 1–3 minutes. Cook the mozzarella rounds for 1–2 minutes per side, or until the coating is golden brown and the cheese begins to soften around the edges.
Combine the vinaigrette and mustard in a medium bowl and whisk until well blended. Cut the tomatoes in half lengthwise. Divide the mixed greens and tomatoes onto plates. Drizzle with vinaigrette and top with mozzarella rounds.
- 4 servings
Nutrients per serving:
Calories 400, Total Fat 32 g, Saturated Fat 11 g, Cholesterol 100 mg, Sodium 490 mg, Carbohydrate 14 g, Fiber 2 g, Sugars 7 g (includes 0 g added sugars), Protein 15 g
While you may see mozzarella cheese balls, it’s also sold in larger logs that are vacuum-sealed. Fresh mozzarella is made with whole milk, which 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.