Mozzarella Panel Green Salad
Portion: 
Preparation: 
( 4 oy 5,00/5)
Hello Dear Friends,
It wouldn't be a lie if I said I was looking forward to this week coming :) For people who are used to traveling and discovering new places and new tastes, traveling frequently is an addictive thing :) It can be suffocating not being able to go out of Istanbul due to both business and bad weather. I am sure that busy food lovers like me will understand what I mean.
Fortunately, this week, with the weather getting better, I broke the chain. Alaçatı Herb FestivalWe're heading towards. I hope 3 beautiful days are waiting for us in İzmir :) As always, I will share lots of photos from my instagram account. If you want to travel through my eyes, this is me. You can follow your account.
When it comes to my recipe, I have an incredible fondness for mozzarella. I love its light aroma and the way it melts when it gets hot. I also use it quite often in salads, pastas and pizzas. My recent favorite are these mini mozzarella balls, normally sold in tangerine sizes. of mozzarella cheese I also loved the marble sized ones. Normally, I would make a salad and add it directly to it, but to evaluate the stale bread at home and add extra flavor, I gave it to the paneling. Earlier how to make pane I shared it in detail in the culinary school section. This time mozzarella balls I made a short video for you.
Since I use stale yellow wheat bread for the bread, the color of the balls is so yellow, you can use a different type of bread or breadcrumbs if you want.
Love…
Ingredients for Mozzarella Panel Green Salad Recipe
- 2 cups breadcrumbs (or breadcrumbs)
- 3-4 tablespoons of chopped parsley
- 2 eggs
- 1,5-2 cups flour
- mini mozzarella balls
- Oil for frying (deep fry in a small pot)
For the salad:
- curly salad leaves
- Lolorosso leaves (a lettuce variety can be optionally added)
- Cherry tomato
- Fresh mint
- Fresh onion
For the sauce:
- Lemon juice
- Olive oil
- Salt
- A little dijon mustard upon request
How to Make Mozzarella Panel Green Salad Recipe?
- Wash the salad ingredients you will use, remove the excess water with a towel paper or a salad dryer and chop them.
- Add the desired additions to it and in a separate bowl, whisk the olive oil, lemon juice and mustard by adding some salt.
- Take the stale bread slices in the robot and put them on a plate.
- Add the chopped parsley on it, add salt and pepper and mix.
- Remove the excess water from the mozzarella with a towel.
- Turn on the oil and start heating it.
- Dip the cheeses from which you have dehydrated first into the flour, then the egg, and lastly the breadcrumbs.
- Fry quickly in the hot oil and transfer to a paper towel-lined plate.
- Mix the salad and dressing, add the mozzarella and serve.
Although I applied it as in the same recipe, the flour was too much and the dough was very hard, so I decided to increase the amount of wet ingredients, I added butter, egg and peanut butter, kneaded and cooked. It is necessary to remove the dough without waiting for it to harden completely, such tips can be useful.
Very practical and delicious.
An excellent recipe, I made it twice and both turned out great. I think the quality of peanut butter is important because its main ingredient is…
Hands down, you are absolutely right. Those who will try the recipe should definitely use a brand they like.
I followed the recipe literally, grammatically. It was a very unsuccessful recipe. The dough spread even though I rolled it hard. It was a tasteless cookie. I tried to serve it to my guest, I couldn't even eat it myself. I put it in a tin can and I can use it as a cheesecake base. Maybe I know how successful you are as a blogger, I don't mean to criticize you there may be a puff point in the recipe, maybe I don't know, one of the rare recipes that I found unsuccessful.
Hello Mrs. Pınar, as you know, I write all the tricks on my blog without skipping any of them. I shared this type of cookie recipes especially as a video, because the readers are having difficulties. When I say gram to gram, I have given the cup size here, and 1 cup takes an average of 115 gr flour. Maybe it's your cup size, maybe it's your peanut butter. If you still have the same peanut butter on hand, stretch the dough and chill it in the refrigerator for half an hour before shaping it so that it does not spread. We used it immediately without throwing it in the cupboard, but as I said, the material and glass sizes are sometimes a problem. Yours sincerely
I added some milk and now it's soggy :(
Hello, Nas, another lady wrote that it was flowing because it was too oily. In these types of recipes, I especially give weight so that you can fix it exactly, but if there is a problem other than that, it may only be caused by the material.
As you can see in the video, the recipe is in the dimensions I gave. You could add extra peanut butter or butter to spice up this recipe, but no milk. Yours sincerely
The dough is falling apart, I can't roll it and put it on the tray. I don't understand why this happened
I replied to your next comment. Yours sincerely
Hello, I prepared the dough according to the recipe, but it turned out to be soggy. Oils flowed through my fingers. Neither the dough came together nor could it be crushed with a fork. I followed the exact measurements in the recipe. Butter maybe shouldn't be added.
Hello Pakize, as you can see in the video, I used butter. Unfortunately, I don't know if you had a problem with the temperature of your hand or the environment, maybe the material you used. Yours sincerely