Fried Mozzerella with Arugula and Prosciutto

Name: Fried Mozzerella with Arugula and Prosciutto
Yield: 4 servings
Ingredients: 1 2 bunches arugula (3/4 pound total),coarse stems discarded; 1 5 ounces thinly sliced prosciutto (8 to 12 slices); 1 1 (7-ounce) jar roasted red peppers, rinsed and torn into large pieces; 1 1/3 cup brine-cured black olives; 1 1/2 cup thinly sliced red onion; 1 2 tablespoons red-wine vinegar; 1 1 tablespoon anchovy paste; 1 1/4 cup extra-virgin olive oil; 1 2 large egg whites; 1 1 cup fine dry bread crumbs; 1 About 2 cups olive oil for frying; 1 1 pound salted fresh mozzarella; 1 cut into 4 thick slices (without rounded ends)

From the kitchen of Carly

Crispy fried mozzarella meets peppery arugula, salty prosciutto, and briny olives in this Italian-leaning salad. The anchovy vinaigrette ties everything together, while warm cheese adds luxury to each bite. Simple ingredients, serious results.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 bunches arugula (3/4 pound total),coarse stems discarded
15 ounces thinly sliced prosciutto (8 to 12 slices)
11 (7-ounce) jar roasted red peppers, rinsed and torn into large pieces
11/3 cup brine-cured black olives
11/2 cup thinly sliced red onion
12 tablespoons red-wine vinegar
11 tablespoon anchovy paste
11/4 cup extra-virgin olive oil
12 large egg whites
11 cup fine dry bread crumbs
1About 2 cups olive oil for frying
11 pound salted fresh mozzarella
1cut into 4 thick slices (without rounded ends)

Instructions

Divide arugula into 8 small bunches and loosely wrap each with 1 or 2 slices prosciutto. Divide among 4 plates with roasted peppers, olives, and onion.
Whisk together vinegar, anchovy, and 1/4 teaspoon each of salt and pepper. Whisk in extra-virgin oil.
Whisk egg whites with 1/2 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Put bread crumbs in another shallow bowl. Double-coat each slice of cheese by dipping in egg mixture, then crumbs, and repeating. Transfer to a plate.
Heat 1/2 inch olive oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Fry coated mozzarella, turning carefully once or twice, until golden and cheese starts to melt but still retains its shape, about 2 minutes total. Drain briefly on paper towels, then transfer to plates.
Drizzle everything with vinaigrette.
Serve with: garlic bread with parsley