American, Brunch, Californian, Italian, Salad, Sides, Vegetarian

Parmesan Pecan Crusted Mozzarella Salad

Pecan-Crusted Mozzarella Salad

The mozzarella rounds are fried in a skillet so that they’re crisp on the outside and slightly melted on the inside. Serves 3-4.

  • 1/2 cup prepared balsamic vinaigrette (1 part balsamic to 4 part olive oil, e.g. 1 teaspoon balsamic to 4 teaspoon olive oil)
  • 2 teaspoon Dijon mustard (I used whole grain Dijon)
  • 1 cup grape tomatoes, halved
  • 4 ounces of mixed greens or herb salad mix (a bag of salad)
  • 8 ounces fresh mozzarella cheese ball or cheese log. (They’re usually packed in 16 ounces so it’s half of a 16-ounce cheese ball or log.)
  • 1 heaping tablespoon of all-purpose flour
  • 1 egg, beaten
  • 1/3 cup pecan halves and pieces, chopped or finely chopped
  • 2 tablespoons grated Parmesan cheese
  • 1/3 cup Panko bread crumbs
  • 2 teaspoon olive oil
  • cracked peppercorns, for serving
  1. Prepare salad first by whisking together your prepared balsamic vinaigrette with the mustard. In a large salad bowl combine the tomatoes with the salad greens and drizzle the dressing and toss. Set aside.
  2. Slice mozzarella cheese into 8 eight rounds about 1/2 inch thick.
  3. Place flour in a bowl. Place beaten egg in another bowl. Combine pecans, Parmesan cheese and panko crumbs in a third bowl.
  4. Dredge each mozzarella round in flour, then coat with egg, then coat with the pecan mixture.
  5. In a large non-stick skillet heat oil to medium and fry mozzarella 1 – 2 minutes each side until coating is golden brown and cheese softens. Note: Frying longer than 2 minutes per side may cause cheese to melt more and ooze out.
  6. Divide the salad and serve topped with mozzarella rounds.
  7. Top with cracked peppercorns.

Adapted from The Pampered Chef


12 thoughts on “Parmesan Pecan Crusted Mozzarella Salad

  1. Oh man, that looks so tasty!

    Posted by wickedandweirdaroundtheworld | November 15, 2012, 7:21 am
  2. YUM! I want to eat this… great pic. I am definitely making this 🙂

    Posted by danyandy | October 31, 2012, 7:26 pm
  3. Looks wonderful. I make a pecan encrusted chicken but never thought to put it with a salad & oh the mozzarella seals this deal for sure.

    Posted by dianeskitchentable | October 30, 2012, 2:03 pm
  4. So tasty to look at…my mouth is watering! LOL!

    Posted by Our Kitchen Inventions | October 30, 2012, 8:07 am
  5. This recipe makes me really miss cheese. I’m literally salivating.

    Posted by Marya | October 29, 2012, 1:44 pm
  6. This looks amazing! I love everything about it!!

    Posted by chitchatandallofthat | October 29, 2012, 11:42 am
  7. This looks so delicious!! Love mozzarella rounds on salad!


    Posted by Green Door Hospitality | October 29, 2012, 10:07 am

Please Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 586 other followers


%d bloggers like this: