Radicchio Salad with Spicy Dressing and Cheese

Ingredients

• 4 anchovy fillets (in salt)
• 1 tbsp Dijon mustard
• 3 tbsp brandy vinegar
• 3 tbsp olive oil
• 1 splash Lemon juice
• Salt
• 1 small radicchio
• 100 g Baby spinach
• 150 g radishes
• 100 g black olives
• 2 balls mozzarella (125 g each)
• 2 tbsp flour
• 2 Eggs
• 80 g breadcrumbs
• 2 tbsp freshly chopped herbs (e.g., basil, parsley, oregano)
• pepper (ground)
• 4 tbsp olive oil

Instructions

1. 1.

   Rinse the anchovies and finely mash them with a fork. Add mustard to a bowl, then pour in vinegar. Add 1–2 tbsp water and whisk vigorously with a whisk. Slowly fold in the oil, then season with lemon juice and salt.

2. 2.

   Wash the radicchio, separate the leaves, and spin dry. Wash the spinach and spin dry as well. Slice the radishes thinly. Drain the olives. Arrange the salad, radishes, and olives on plates or a platter.

3. 3.

   Drain the mozzarella and cut into ~1.5 cm thick slices. Dust flour onto a small plate; whisk eggs in another bowl. Mix breadcrumbs with herbs, salt, and pepper. Dredge mozzarella slices first in flour, then dip in eggs, and coat with breadcrumb mixture. Fry in hot oil for about 2 minutes per side until golden brown, then drain on paper towels. Place on the salad and serve with dressing.