Mozzarella Salad With Sundried Tomato Pesto Recipe

Name: Mozzarella Salad With Sundried Tomato Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (10 oz) jar sun-dried tomatoes in oil, drained, reserve 1/2 cup oil, 1/2 roughly chopped, 1/2 sliced into thin strips; 1/4 cup coarsely grated Parmesan cheese; 1 tbsp toasted pine nuts; 1 None fresh long red chili, coarsely chopped; 2 tbsp lemon juice; 1/3 cup heavy cream; 1 1/3 lb baby mozzarella cheese balls, drained; 1 cup all-purpose flour, plus 2 tbsp; 2 None large eggs, lightly beaten; 1 cup breadcrumbs; None None vegetable oil, for deep-frying; 4 heads white endive, trimmed; 1/4 cup mustard greens

Servings: persons

1 (10 oz) jar sun-dried tomatoes in oil, drained, reserve 1/2 cup oil, 1/2 roughly chopped, 1/2 sliced into thin strips
1/4 cup coarsely grated Parmesan cheese
1 tbsp toasted pine nuts
1 None fresh long red chili, coarsely chopped
2 tbsp lemon juice
1/3 cup heavy cream
1 1/3 lb baby mozzarella cheese balls, drained
1 cup all-purpose flour, plus 2 tbsp
2 None large eggs, lightly beaten
1 cup breadcrumbs
None None vegetable oil, for deep-frying
4 heads white endive, trimmed
1/4 cup mustard greens

1
To make the pesto, combine chopped sundried tomatoes, Parmesan, pine nuts, chili and lemon juice in a blender and blend until smooth. With the motor running, gradually add reserved oil in a thin, steady stream and blend until smooth. Transfer to small measuring cup and stir in cream.
2
Coat mozzarella balls in flour, shaking off excess. Dip in egg then coat in breadcrumbs.
3
Heat oil in a deep saucepan to 350u00b0F. Working in batches, deep-fry mozzarella balls until lightly browned. Drain on paper towels and season.
4
Divide endive between serving plates. Top with fried mozzarella balls and sprinkle with sliced tomatoes and mustard greens. Drizzle pesto over top to serve.

830

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 (10 oz) jar sun-dried tomatoes in oil, drained, reserve 1/2 cup oil, 1/2 roughly chopped, 1/2 sliced into thin strips, 1/4 cup coarsely grated Parmesan cheese, 1 tbsp toasted pine nuts, 1 None fresh long red chili, coarsely chopped, and more.

Yes, Mozzarella Salad With Sundried Tomato Pesto falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Mozzarella Salad With Sundried Tomato Pesto

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