Fresh Spring Salad with Eggplant Croutons

Maryann Brooklyn

By
@MaryannD

This salad is delicious!
The croutons are out of this world!


Featured Pinch Tips Video

Comments:

Prep:

10 Min

Cook:

15 Min

Ingredients

canola oil, for frying
1/2 c
all-purpose flour
3
eggs, beaten
1 c
seasoned italian bread crumbs
1
eggplant, peeled & diced into 1/2-inch cubes
salt

FRESH SALAD & VINAIGRETTE:

1/4 c
red wine vinegar
2 Tbsp
minced garlic
1 Tbsp
dijon mustard
3/4 c
olive oil, extra virgin
2 tsp
chopped fresh oregano leaves
1 Tbsp
chopped basil leaves
1 tsp
salt
1/2 tsp
coarsely ground black pepper
1
heart romaine, chopped
10
basil leaves, torn
10
parsley leaves
1/4 c
grated parmesan
1/2 c
halved cherry tomatoes
1/2
red onion, thinly sliced
1
bag spring mix greens

Directions Step-By-Step

1
Preheat a fryer to 375 degrees F.
In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
2
Vinaigrette:
In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad.
In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion.
Toss with the desired amount of dressing, top with eggplant croutons and serve.

About this Recipe

Course/Dish: Other Salads
Dietary Needs: Vegetarian