Warm Crispy Salad with Fried Mozzarella, Beets, Young Potatoes, and Arugula
⏳ Time
30 minutes
🥕 Ingredients
15
🍽️ Servings
4
Description
Warm crispy salad with fried mozzarella, beets, young potatoes, and arugula
Ingredients
- Breadcrumbs - 2.6 oz
- Lemon - 1 piece
- Chili Flakes - a pinch
- Thyme - 5 tablespoons
- Wheat Flour - 1.8 oz
- Chocolate eggs - 2 pieces
- Pizza Mozzarella Cheese - 5.3 oz
- New Potatoes - 8.8 oz
- Olive Oil - 4 tablespoons
- Yellow Beets - 4 pieces
- Spanish onions - 1 head
- Balsamic Vinegar - 2 tablespoons
- Arugula - 3.5 oz
- Peeled chestnuts - 1 tablespoon
- Vegetable Oil - to taste
Step by Step guide
Step 1
In a pot of boiling water, cook the beets until tender. Cool, peel, and cut into quarters.
Step 2
Preheat the oven to 392°F.
Step 3
In a small bowl, mix the breadcrumbs, grated zest from 1 lemon, a large pinch of chili flakes, and a little chopped thyme. Lightly season with salt and pepper. In another bowl, place the flour, and in a third bowl, lightly beat the eggs.
Step 4
Thoroughly dry the mozzarella balls with a paper towel. First, coat them in flour, then in the egg, and finally in the breadcrumbs. Repeat this process with each ball twice.
Step 5
On a baking sheet, place the halved potatoes. Drizzle with half of the olive oil, sprinkle with a pinch of chili flakes and a small amount of thyme leaves. Season with salt and pepper. Toss and place in the oven for 15 minutes. Stir again, add the beets and chopped onion, drizzle with vinegar, and bake for another 15 minutes.
Step 6
Transfer the vegetables to a plate, and on the baking sheet, squeeze the juice from the lemon and mix with the remaining olive oil for the dressing.
Step 7
In a pot, heat a large amount of vegetable oil and fry the mozzarella for 3-4 minutes until golden. Place on a paper towel.
Step 8
On plates, arrange the arugula, then top with the vegetables and drizzle with the lemon dressing from the baking sheet. Place the hot mozzarella balls on top and sprinkle with seeds. Serve.
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