You’re not the only one who can’t get enough of the cheese when you’re done with a mozzarella salad. Here’s a salad that’s bursting with flavor and crunch— down to the last bite of the bowl!
Cut each mozzarella stick in three. Combine panko crumbs with parsley flakes. Cover each stick with flour, dip into egg and coat with crumbs. Freeze for 20 minutes.
Heat one and a half inches of oil in a large skillet over medium heat. Add sliced sweet potato to the pot once the oil is hot. Let it sizzle until slightly browned. Remove from oil.
Meanwhile, heat two tablespoons of oil in a skillet on medium heat, and add pepper, onion and green beans. Sauté for 10-15 minutes and then add the soy sauce, honey, salt and sweet potato fries. Cook for another five to seven minutes.
Place walnuts and sesame seeds in a small pan and roast on 375 degrees Fahrenheit for approximately three minutes. Keep an eye on it, as it burns easily.
Remove coated mozzarella sticks from the freezer and add to the skillet of hot oil. Fry until golden.
For the dressing, mix all ingredients until well combined.
On a Gefen Parchment Paper, spread cheese into thin circles, approximately seven to eight inch diameter.
Bake on 375 degrees Fahrenheit for eight minutes until cheese is melted and slightly crispy. Remove from oven and drape it over an overturned bowl. Let it cool until hardened.
To assemble the salad, add lettuce, cherry tomatoes and stir fry mixture to the baskets.
Slice apple into matchsticks or use a julienne peeler. Top the salad with mozzarella sticks, apples and roasted nuts.