25 minutes
A delightful appetizer featuring pan-fried mozzarella paired with an anchovy-date salad, bringing a mix of rich, tangy, and savory flavors.
Medium Orange, zest and juice
each
Large Lemon, zest and juice
each
Large Dates, diced
each
Anchovy Fillets, minced
each
Garlic Clove, minced
each
tablespoons
cups
Egg, lightly beaten
each
Plain Bread Crumbs
cups
Fresh Mozzarella, sliced into 1/4-inch-thick rounds
0 oz
Safflower Oil, for frying
cups
Bitter Leafy Greens, such as arugula, watercress, or radicchio
handful
1. Prepare Anchovy-Date Dressing
Zest and juice the orange and lemon, then combine the orange zest, lemon zest, 1 tablespoon of lemon juice, and 2 teaspoons of orange juice in a medium bowl. Add the diced dates, minced anchovies, and garlic. Slowly whisk in 1/4 cup of olive oil until the dressing is well combined and emulsified.
2. Coat the Mozzarella Slices
Set up a breading station with three shallow dishes: one with flour, another with the lightly beaten egg, and the third with bread crumbs. Dip each mozzarella slice first into the flour, then into the egg, and finally into the bread crumbs, pressing gently to adhere.
3. Fry the Mozzarella
Heat the frying oil in a large skillet over medium-high heat. Once the oil is hot, carefully place the breaded mozzarella slices in the skillet. Fry them for about 15-20 seconds on each side, or until they achieve a golden brown color.
4. Serve the Dish
Arrange the bitter leafy greens on a plate and place the fried mozzarella slices on top. Drizzle generously with the anchovy-date dressing and serve immediately.
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