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Mozzarella Basket Salad


Submitted by SurilaM


Based on the famous appetizer served at the (now closed) Café Venezia



Prepare the mozzarella balls: Whisk eggs and milk together. Coat each piece of cheese with flour, then dip in egg and then roll in bread crumbs, then repeat a second time. Freeze for at least 2 hours before frying.


Bake tortillas in molds to form baskets. Set aside until ready to assemble.


Sauté red onion until soft. Allow it to cool to warm/room temperature.


Prepare the teriyaki sauce: Mix all but the cornstarch and 1/4 cup water in a saucepan and begin heating. Dissolve cornstarch and water in a cup and add it to the sauce in the pan. Heat until sauce reaches desired thickness. Add water to thin if it’s too thick. Leave some teriyaki sauce in the pan for mushrooms; separate the rest and keep warm for dressing.


Sauté mushrooms in pan with teriyaki sauce. Sauce will bubble and thicken and brown the mushrooms. Remove from heat once mushrooms have incorporated most of the sauce. Keep warm.


Heat oil in a skillet and fry the frozen mozzarella balls for about a minute on each side, or until golden and before cheese starts to leak. Drain on paper towels.


Assembly: Place spring mix and cherry tomatoes in each tortilla basket. Spread out some onions and mushrooms on top. Prepare a small cup in center with warm teriyaki dressing. Place 6 to 7 mozzarella balls on top of the salad, around the dressing cup.