Mozzarella Panel Green Salad

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?

1. Wash the salad ingredients you will use, remove the excess water with a towel paper or a salad dryer and chop them.
2. Add the desired additions to it and in a separate bowl, whisk the olive oil, lemon juice and mustard by adding some salt.
3. Take the stale bread slices in the robot and put them on a plate.
4. Add the chopped parsley on it, add salt and pepper and mix.
5. Remove the excess water from the mozzarella with a towel.
6. Turn on the oil and start heating it.
7. Dip the cheeses from which you have dehydrated first into the flour, then the egg, and lastly the breadcrumbs.
8. Fry quickly in the hot oil and transfer to a paper towel-lined plate.
9. Mix the salad and dressing, add the mozzarella and serve.