Ingredients: |
Ingredients: 1 large Smoked Mozzarella, ~ 7 oz (or a regular Mozzarella ball if you can’t find smoked)
1 large Egg
Kosher Salt and freshly-ground Pepper
1 cup fine fresh Breadcrumbs
1 ½ cups medium-diced fresh Tomatoes
1/3 cup loosely packed basil leaves, roughly chopped
1 medium clove garlic, minced (~1 tsp)
¼ cup plus 3 Tbs Olive Oil
2 tsp Balsamic Vinegar
5 oz Baby Arugula (~ 6 cups loosely packed)
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Directions: |
Directions:Slice mozzarella into 8 slices, and then again in ½ crosswise, so that you have 16 pieces of cheese. Whisk the egg in a medium bowl with a pinch of salt and pepper. Put the breadcrumbs in another medium bowl. Dip the cheese into the egg, coating on all sides of the cheese. Dredge the cheese in the crumbs, pressing to help the crumbs adhere and cover the cheese as much s possible. Transfer the breaded cheese slices to a plate and refrigerate until ready to cook. You can prepare the cheese up to 1 hour ahead.
In a small bowl, combine tomatoes, basil, garlic and season with ½ tsp salt and few grinds of pepper. Let mixture sit 5 minutes, then add ¼ cup oil and the vinegar.
Heat 1 ½ Tbs oil in large skillet over medium-high heat. Put ½ of cheese int eh pan and cook until the breadcrumbs turn golden, 30-60 seconds. Use 2 forks to turn the cheese and cook until the second side is golden, another 30-60 seconds. Transfer cheese to a plate. Using the remaining 1 ½ Tbs oil, repeat with the second batch of cheese.
Put the arugula in large bowl. Stir in the tomato mixture and toss it with the arugula. Taste and add salt/pepper as needed. Portion among 4 plates. Arrange 4 pieces of chees e on top of each salad and serve immediately. |
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