Baby Spinach with Nut-Crusted Mozzarella
From chefelaine 15 years ago
- 15 minutes to make
- Serves 4
A vegetarian salad recipe even meat-lovers can enjoy! Excellent as an appetizer, or a side dish.
Ingredients
- 2 cups nuts, toasted (such as almonds, pecans, walnuts) shopping list
- 3/4 teaspoon seasoned salt - divided use shopping list
- 1 1/2 cups all-purpose flour - divided use shopping list
- 1 large egg shopping list
- 1 tablespoon milk shopping list
- 1 pound fresh mozzarella cheese, cut into 8 (1/4-inch-thick) slices shopping list
- salt and freshly ground black pepper to taste shopping list
- 1/2 cup plus 3 tablespoons olive oil shopping list
- 1 medium yellow onion, thinly sliced shopping list
- 1 medium red onion, thinly sliced shopping list
- 2 tablespoons minced shallots shopping list
- 1 tablespoon minced garlic shopping list
- 1/4 cup rice wine vinegar shopping list
- 1 tablespoon honey shopping list
- 8 cups fresh spinach, well washed and tough stems removed, and torn into small pieces shopping list
How to make it
- In a food processor, finely chop the pecans.
- Add 1/2 teaspoon seasoned salt and 1/2 cup of the flour to form a coarse meal.
- Set aside.
- In a shallow bowl, combine the remaining 1 cup flour with the remaining 1/4 teaspoon seasoned salt.
- Set aside.
- For the egg wash, whisk the egg and milk together in another shallow bowl; set aside.
- Season both sides of the cheese slices with salt and pepper.
- Dredge each slice in the flour, tapping off any excess, then dip each slice in the egg wash, allowing the excess to drip off; then dredge the slices in the pecan meal to coat both sides.
- Set aside for several minutes to allow the coating to "set".
- In a medium saucepan, heat 1 tablespoon of the olive oil over medium heat.
- Add the onions and cook, stirring, until they caramelize, 10 to 12 minutes.
- Add the shallots and garlic and cook, stirring for 1 minute.
- Whisk in 1/2 cup of the olive oil, the vinegar, and the honey and season with salt and black pepper.
- Remove from the heat.
- Set aside.
- In a large frying pan over medium heat, heat the remaining 2 tablespoons olive oil.
- Pan-fry the cheese until the crust is golden, 1 to 2 minutes on each side.
- Drain on paper towels.
- Toss the spinach with the caramelized onion/honey dressing and season with salt and pepper, if desired.
- To serve, divide the greens into 4 equal portions in the center of 4 salad plates.
- Arrange 2 slices of cheese around the greens on each plate.
The Rating
Reviewed by 7 people-
Outstanding...Printed out to try....:)
wynnebaer
in Dunnellon loved it
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Yum, this sounds fantastic. Great post and a high 5.
chefmeow
in Garland loved it
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Sounds wonderful!
bluewaterandsand
in GAFFNEY loved it
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