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.
Divide the greens among four shallow soup plates. Dust the cheese slices with the seasoned flour and then dip them in the beaten egg. Let the excess egg drip off and roll the cheese in the breadcrumbs, pressing gnetly to coat evenly. Heat 2 Tbs. of the butter and 2 Tbs. of the olive oil in a large nonstick skillet over medium-high heat and quickly sauté the cheese until lightly browned and crisp (about 1 minute per side). Drain the cheese on paper towels and keep warm in a low oven.
Wipe out the pan and heat the remaining 1 Tbs. butter and 1 Tbs. oil in it. Quickly sauté the shallots until softened. Add the wine and broth and reduce by half over high heat. Add the tomatoes, salt, pepper, and lemon juice and sauté until the tomatoes just begin to soften, 1 to 2 minutes. Stir in the herbs and spoon the contents of the skillet over and around the greens. Arrange the fried cheese on the salads and scatter the olives over. Serve immediately.
nutrition information (per serving):
based on six servings;
sat fat g
Photo: Ben Fink