Arthur Avenue Salad Recipe
Fried eggplant, romaine lettuce, tomato, red onion, roasted peppers, fresh mozzarella & olives with choice of dressing.
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Ingredients
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Salad Base
Fried Eggplant
Dressing
Method
Prepare Fried Eggplant
- 1
Slice and Salt Eggplant
Slice the eggplant into 1/4 inch thick rounds and sprinkle with salt. Let sit for 30 minutes to draw out excess moisture.
- 2
- 3
Bread the Eggplant
Pat the salted eggplant slices dry with paper towels. Dredge each slice in flour, dip in beaten eggs, and coat with breadcrumbs.
- 4
Fry Eggplant
In a large skillet, heat olive oil over medium heat. Fry the breaded eggplant slices for about 3-4 minutes on each side until golden brown. Drain on paper towels.
Assemble Salad
- 5
Chop Salad Ingredients
Chop the romaine lettuce into bite-sized pieces. Dice the tomato and slice the red onion thinly. Cut the roasted peppers into strips. Tear the fresh mozzarella into smaller pieces.
- 6
Combine Ingredients
In a large salad bowl, combine the chopped romaine, diced tomato, sliced onion, roasted peppers, mozzarella, and olives.
- 7
Add Fried Eggplant
Once the eggplant is cooled, add the fried slices to the salad.
- 8
Prepare and Add Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Drizzle the dressing over the salad and toss gently to combine.
