-
1
Cheese -- I like to make the cheese first.
-
2
This way they can rest in the refrigerator and firm up a bit before sauteing.
-
3
NOTE: Use dental floss to make a nice easy clean cut through the fresh mozzarella.
-
4
It is easy and no clean up.
-
5
You can also freeze the mozzarella for a bit 15-20 minutes which will also make it easier to slice if using a knife.
-
6
Set up a breading station, 3 small plates or bowls; 1) flour, 2) eggs (beaten), and 3) bread crumbs.
-
7
Dip each slice in the flour coating well, but make sure to shake off any extra, then the egg, and finally the bread crumbs.
-
8
Make sure to press the bread crumbs in well.
-
9
Place the cheese slices on a baking sheet or plate lined with parchment paper or even foil and then refrigerate.
-
10
I like to do this about 30 minutes ahead of time.
-
11
Once it is chilled and firm, they are easier to saute.
-
12
Vinaigrette -- I like to do this in a mini food processor or a blender works great.
-
13
I just add it all and blend.
-
14
There is such a small amount of olive oil, I just mix it all at once.
-
15
Just blend until everything is mixed and pureed well.
-
16
Refrigerate until ready to use.
-
17
Salad -- Add your favorite mix of greens to a bowl and toss with just a teaspoon of the vinaigrette.
-
18
You don't want to weigh down the salad.
-
19
Just a light drizzle is all you need.
-
20
Mozzarella -- In a large non-stick pan (works best) add the olive oil and bring to medium high to high heat.
-
21
The mozzarella doesn't take long so have everything ready to go as far as plating.
-
22
Add the mozzarella to the hot oil and saute 2-3 minutes until golden brown on each side.
-
23
A little may seep, drip or ooze out, but that is ok.
-
24
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.
-
25
Plate -- Then on each plate, add the greens and top with one of the tomato slices.
-
26
Lightly seasoned with salt and pepper.
-
27
Then top with the mozzarella slice, the remaining tomato slice.
-
28
Again, season lightly with salt and pepper.
-
29
And to finish -- drizzle the remain vinaigrette over each of the top tomato slices.
-
30
Top with fresh grated parmesan if you want.
-
31
Serve -- ENJOY!
