fresh spring salad with eggplant croutons

Name: Fresh Spring Salad with Eggplant Croutons
Prep time: 10 min
Cook time: 15 min
Ingredients: - canola oil, for frying; 1/2 cup(s) all-purpose flour; 3 - eggs, beaten; 1 cup(s) seasoned italian bread crumbs; 1 - eggplant, peeled & diced into 1/2-inch cubes; - salt; ## FRESH SALAD & VINAIGRETTE:; 1/4 cup(s) red wine vinegar; 2 tablespoon(s) minced garlic; 1 tablespoon(s) dijon mustard; 3/4 cup(s) olive oil, extra virgin; 2 teaspoon(s) chopped fresh oregano leaves; 1 tablespoon(s) chopped basil leaves; 1 teaspoon(s) salt; 1/2 teaspoon(s) coarsely ground black pepper; 1 - heart romaine, chopped; 10 - basil leaves, torn; 10 - parsley leaves; 1/4 cup(s) grated parmesan; 1/2 cup(s) halved cherry tomatoes; 1/2 - red onion, thinly sliced; 1 - bag spring mix greens

(2 RATINGS)

33 Pinches 1 Photo

Maryann Brooklyn

Brooklyn, NY

Updated on Jun 6, 2011

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

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prep time 10 Min

cook time 15 Min

method ---

yield

Ingredients

- canola oil, for frying
1/2 cup all-purpose flour
3 - eggs, beaten
1 cup seasoned italian bread crumbs
1 - eggplant, peeled & diced into 1/2-inch cubes
- salt
FRESH SALAD & VINAIGRETTE:
1/4 cup red wine vinegar
2 tablespoons minced garlic
1 tablespoon dijon mustard
3/4 cup olive oil, extra virgin
2 teaspoons chopped fresh oregano leaves
1 tablespoon chopped basil leaves
1 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1 - heart romaine, chopped
10 - basil leaves, torn
10 - parsley leaves
1/4 cup grated parmesan
1/2 cup halved cherry tomatoes
1/2 - red onion, thinly sliced
1 - bag spring mix greens

How To Make fresh spring salad with eggplant croutons

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.

Step 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.
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