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 today to get daily recipes from Fine Cooking plus special offers
I’ve been making this recipe for nineteen years now. It is extraordinary. Changes? I use shrink-wrapped mozzarella. I don’t use the olives, because they interfere with the delicate flavors of the finished dish. Herbs are nice, but not necessary. A long mise en place, but worth it. Hard to express how much we love this.
© 2019 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?