Summary

Ingredients

• 1 salad, according to taste and season
• 1 bunch rocket
• 1 onion (s), red
• 250 g cherry tomato (s)
• 2 boxes cress
• 1 tablespoon parsley, chopped
• 1 tablespoon basil, chopped
• 1 bunch chives
• Balsamic vinegar, whiter
• olive oil
• salt
• sugar
• Pepper, a.d.M.
• 2 scoops mozzarella
• 2 small egg (s) or one large one
• 1 slice (s) white bread without crust from the day before
• 1 tablespoon walnuts, chopped
• Oil, for frying

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Instructions

1. Wash the lettuce and rocket, shake dry, chop up bite-sized. Peel the onion, cut in half and thinly. Wash and halve the tomatoes. Wash the chives and cut into rolls.
2. Make a vinaigrette with balsamic vinegar, olive oil, chives, a pinch of salt, a little pepper and a little sugar.
3. Cut the mozzarella rolls into approx. 1.5 cm thick slices. Grate the white bread.
4. Carefully cut the cress out of the box, rinse and drain. Cut half of it into small pieces. Mix the chopped cress with parsley, basil, white bread and walnuts, season with salt and pepper.
5. Turn the mozzarella slices in the egg then in the herb crumbs. Bake in hot oil.
6. Dress the lettuce and onion with the vinaigrette, arrange on 4 plates. Spread the tomato halves and the fried mozzarella slices on top. Garnish with the rest of the cress.