Caprese Salad With Blueberry Croutons
Published August 21, 2004
- Total Time
- 15 minutes
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Ingredients
1 ½ cups blueberries
1 cup all-purpose flour
2 large eggs, lightly beaten
1 ½ cups crushed cornflakes (done gently in a coffee grinder or food processor)
2 ½ tablespoons canola oil
6 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
2 large ripe heirloom tomatoes, sliced
12 ounces fresh mozzarella, sliced
6 basil leaves, cut into thin strips
Nutritional analysis per serving (4 servings)
47 grams carbs; 160 milligrams cholesterol; 750 calories; 27 grams monosaturated fat; 6 grams polyunsaturated fat; 16 grams saturated fat; 51 grams fat; 3 grams fiber; 533 milligrams sodium; 27 grams protein; 10 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Rinse the blueberries, shaking off excess water but keeping them slightly wet. Dip them in the flour and shake off excess. Using a slotted spoon, dip the berries in the egg and drain. Roll them in the cornflakes, coating them completely.
- Step 2
Heat the canola oil in a very large skillet over medium heat. Add the berries and sauté until brown and crisp, gently shaking the pan to brown them evenly.
- Step 3
While the berries are sautéing, whisk the olive oil and balsamic vinegar together. On a platter, alternate slices of tomato and mozzarella. Drizzle with the vinaigrette. Place hot blueberries around the platter. Garnish with basil leaves and serve immediately.
Private Notes