A Deep-Fried Salad
I eat a lot of salads. Usually for lunch at the “make your own salad bar” and I keep it real. Veggies and dressing. No funny business. But I have never eaten a deep fried salad, until now. It kind of defeats the purpose of eating healthy, but it fulfills its destiny of being delicious.
Goat Cheese, Tomato, Basil, and Arugula Salad
Cherry tomatoes and basil.
One part balsamic vinegar, one part olive oil, one part honey.
Marinate the tomatoes and chopped basil in the balsamic vinaigrette.
You can use store bought breadcrumbs or make your own. I used whole wheat pita and put them through the food processor. Instant fresh breadcrumbs.
Now an assembly line is in order. 1 egg, whisked, flour and breadcrumbs. Cut the goat cheese into discs (be careful since it is crumbly), dredge in flour, egg, then breadcrumbs, repeat. Coating it twice makes a thick crust so that it becomes crispy and also protects the goat cheese from melting when it is fried.
Heat oil in a small pot. You may use flax or grapeseed, which are great for frying. I used vegetable oil. When the oil is hot, drop your goat cheese disc in the oil. After about 30-45 seconds, it will be golden brown. Fish it out of the oil and set aside.
A bed of arugula, the tomato basil mixture and goat cheese! Drizzle the remaining dressing over the salad, and bon apetit.
