Salad with Fried Mozzarella Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 754 cal. | (36 %) | ||
| Protein | 32.02 g | (33 %) | ||
| Fat | 57.21 g | (49 %) | ||
| Carbohydrates | 27.82 g | (19 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.27 g | (8 %) |
| Vitamin A | 611.57 mg | (76,446 %) | ||
| Vitamin D | 0.97 μg | (5 %) | ||
| Vitamin E | 3.69 mg | (31 %) | ||
| Vitamin B₁ | 0.22 mg | (22 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 1.73 mg | (14 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 111.61 μg | (37 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.16 μg | (5 %) | ||
| Vitamin B₁₂ | 0.58 μg | (19 %) | ||
| Vitamin C | 31.64 mg | (33 %) | ||
| Potassium | 198.27 mg | (5 %) | ||
| Calcium | 607.17 mg | (61 %) | ||
| Magnesium | 26.58 mg | (9 %) | ||
| Iron | 1.34 mg | (9 %) | ||
| Iodine | 29.55 μg | (15 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 26.38 g | |||
| Cholesterol | 135.98 mg |
Ingredients
- Ingredients
- 3 White rolls (day-old)
- 1 handful Basil
- 400 grams Bocconcini
- Pastry flour (for dredging)
- 2 eggs
- 4 Tbsps Whipped cream
- 100 grams salad
- 1 Red onion
- 2 tsps Mustard
- 1 tsp sugar
- 3 Tbsps Red wine vinegar
- 30 milliliters Canola oil
- 30 milliliters olive oil
- salt
- freshly ground peppers
- 1 Grapefruit
- 50 grams Daikon radish
- Vegetable fat (for frying)
Preparation steps
Grate roll on the large holes of a box grater to form crumbs. Rinse basil and cut into strips. Drain bocconcini and roll in flour. Wrap each ball with a basil strip. Whisk eggs and cream. Dip balls in egg mixture and then gently coat with breadcrumbs.
Rinse salad mix and spin dry. To make vinaigrette: Peel and finely chop red onion and mix with mustard, sugar, and vinegar. Whisk in both oils until emulsified and season with salt and pepper.
With a sharp knife, cut off rind and white pith from grapefruit. Cut between membranes to remove whole segments. Peel radish and thinly slice. Heat oil in frying pan. Divide grapefruit segments among plates. Mix salad with sliced radish and divide among plates. Drizzle with vinaigrette. In batches, fry bocconcini, about 1 minute per batch. Drain and place on salads. Serve immediately.
