Summer salad with raspberry, apricot, grilled pepper and fried mozzarella balls
Abricot
Confitures
Facile
Framboise
Repas
Steps
- Preheat the barbecue to high heat.
- Grill the peppers on all sides.
- Remove the skin and core and cut into thin slices lengthwise and set aside.
- For the dressing, in a bowl, whisk together all the dressing ingredients and set aside.
- For the fried mozzarella balls, pour the vegetable oil into a small saucepan and heat the oil to 325˚F.
- In 3 small bowls, pour the flour, the beaten eggs and the mixture of two breadcrumbs.
- Dip each cheese ball in the flour, then the beaten eggs and the mixture of two breadcrumbs.
- Fry the cheese balls for 1 minute and set aside on absorbent paper.
- To assemble, in a large bowl, toss the salad with the raspberries, apricots, cashews, red pepper strips and half of the dressing.
- Serve the salad in bowls and garnish with fried mozzarella balls.
- If necessary, drizzle a little more dressing over the salad portions.
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Bonne Maman's tips
It is possible to replace the mozzarella cheese with goat cheese which you will form into small balls.
- Recipe created by Max the Hungry.
