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Caprese Antipasto Salad

Source of Recipe

From "The Secret Ingredient Cookbook" by Kelly Senyei


Recipe Introduction

"I can make an entire meal out of antipasto, the traditional Italian pre-pasta course featuring cured meats, various cheeses, and pickled veggies. Bite-size balls of mozzarella are my go-to, especially when tucked inside slices of salami. But if there's one thing I know about assembling the ultimate antipasto lineup, it's that cheese is good, but FRIED cheese is even better. Imagine a single-bite version of mozzarella sticks, starring a crunchy breadcrumb coating that gives way to a hot and cheesy center. Pile the fried cheese balls atop a bed of fresh veggies for the perfect harmony of warm, cool, creamy, and crunchy elements in every bite."

List of Ingredients

For the vinaigrette:
â—¦ ¼ cup red wine vinegar
â—¦ 2 teaspoons honey
â—¦ 1 tablespoon minced shallot
â—¦ 1 teaspoon dried basil
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon black pepper
â—¦ ¼ cup extra-virgin olive oil

For the salad:
â—¦ 4 cups arugula
â—¦ 1 cup diced salami
â—¦ ½ cup jarred sliced pepperoncini
â—¦ 1 cup marinated artichoke hearts, drained and quartered
â—¦ 2 cups halved cherry tomatoes
â—¦ ½ cup sliced black olives

For the fried mozzarella:
â—¦ Vegetable oil, for frying
â—¦ 1 (7-ounce) package mini mozzarella balls (bocconcini or ciliegine)
â—¦ â…“ cup all-purpose flour
â—¦ 2 large eggs
â—¦ â…” cup breadcrumbs
â—¦ Kosher salt, to taste



Recipe

Make the vinaigrette:
In a small bowl, whisk together the vinegar, honey, shallot, basil, salt, and pepper. While whisking, stream in the olive oil and continue whisking until emulsified. Set the vinaigrette aside.

Make the salad:
In a large bowl, toss together the arugula, salami, pepperoncini, artichoke hearts, cherry tomatoes, and olives.

Fry the mozzarella balls:
In a heavy-bottomed stockpot set over medium heat, add 3 inches vegetable oil. Attach a deep-fry thermometer to the side. Line a plate with paper towels.

Remove the mozzarella balls from the package and thoroughly dry them. Spread the flour in a shallow dish. In a second shallow dish, whisk together the eggs. Spread the breadcrumbs in a third shallow dish. Dredge the mozzarella balls in the flour, shaking off any excess, then dip them in the eggs and then into the breadcrumbs, coating them all over.

Once the oil reaches 360° F, add the mozzarella balls in batches (do not overcrowd), and fry, turning occasionally, until golden brown all over, about 2 minutes. Using a slotted spoon, transfer the mozzarella balls to the paper towel-lined plate and immediately season with salt. Repeat the frying process with the remaining mozzarella balls, returning the oil to 360° F between each batch.

Toss the salad with the vinaigrette and serve topped with the fried mozzarella balls.

Makes 4 servings