Sardinian Summer Salad with Warm Mozzarella

Summary

Ingredients

• 150 g lettuce, e.. lollo rosso / verde, oak leaf
• 1 handful rocket
• 5 cherry tomato (s)
• 0.5 ½ bell pepper (s), red
• 0.25 ¼ cucumber (s)
• 2 teaspoons pine nuts
• 2 teaspoons sultanas
• 3 slices mozzarella
• 1 tablespoon flour
• Breadcrumbs, as needed
• 1 egg (s)
• 3 tablespoon olive oil 08; balsamic vinegar
• 3 tablespoon mustard (Dijon mustard)
• Salt and pepper, black
• Shallot (s) & garlic (optional)
• 1 teaspoon oregano
• 2 tablespoon water
• Oil, for frying or deep-frying

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Instructions

1. Wash and pluck the lettuce and rocket, cut the bell pepper, tomato and cucumber into not too small pieces. Starting with the salad, drape on a large plate. Cool.
2. Mix the sultanas / raisins with the last six ingredients to a spicy salad sauce, let it steep (do not pour onto the salad yet!).
3. Heat oil in a pan or deep fryer (the mozzarella can either be fried in the pan with a little oil or floating in the deep fryer, but then it has to be breaded thick).
4. Pat the mozzarella slices dry, dust them with flour first, then turn them first in the beaten egg and then in the breadcrumbs, add to the hot oil, bake until golden brown, remove and drain on kitchen paper. In the meantime, get the salad out of the fridge. In a small pan, lightly brown the pine nuts without oil. Arrange the mozzarella on the salad, sprinkle the pine nuts and finally spoon the dressing over it, put it on the table immediately and always serve with bread (baguette, ciabatta, foccacia).