Toast Stars with Salad
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 35 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 16 slices toast
- 2 egg (s)
- 50 g breadcrumbs
- 50 g parmesan, freshly rated
- 2 teaspoons parsley, finely chopped
- 2 tablespoon flour
- 1 scoop buffalo mozzarella or other mozzarella
- 4 tomato (s)
- 4 sprigs basil
- 8 tablespoon olive oil, good quality
- 240 g lamb`s lettuce
- 60 g frisée salad
- 2 tablespoon white wine vinegar
- Salt and pepper, freshly ground
Print Recipe
Pin Recipe Instructions
- Cut out stars from the bread slices (should be a bit larger), use the leftover bread for other purposes.
- Wash tomatoes and remove stalks. Cut 2 tomatoes into 16 slices, dice the 2 other tomatoes. Cut the mozzarella into 8 slices. Rinse the basil, shake dry, pluck the leaves off.
- Whisk the eggs. Mix the breadcrumbs, parmesan and parsley. Dust the toast stars with flour on one side, pull them through the eggs and press one side into the crumb mixture. Fry the stars on the crumb side in 6 tablespoons of oil until golden.
- Cover half of the stars on the unroasted side with tomatoes, mozzarella and basil, then press the remaining stars on top.
- Clean, wash and spin dry the salads. Mix with the diced tomatoes. Mix the vinegar, remaining oil, salt and pepper and drizzle over the salad.
- Serve with the stars.
- I always prepare it so that the stars are still lukewarm when served.
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