At the farmers’ market, choose a mix of young, firm, spicy greens that will hold up to the warm vinaigrette in this salad. The cheese I like for this recipe is called Panela—a Mexican cheese that won’t melt when you fry it. You can find it in Hispanic markets, but Mexican queso blanco, another firm, fresh cow’s milk cheese that also holds its shape when fried, is more widely available in U.S. grocery stores. If you can’t find either, use fresh mozzarella (drained well and patted dry) or even Muenster.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?