FRESH SPRING SALAD WITH EGGPLANT CROUTONS
This salad is delicious! The croutons are out of this world!
Provided by Maryann Brooklyn
Categories Other Salads
Time 25m
Number Of Ingredients 22
Steps:
- 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.
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Chinwe Ezeh
[email protected]Will definitely make again.
Chanell Kainda
[email protected]Fresh and tasty!
Manisha Chauhan
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Sarishma Tamang
[email protected]This salad is so easy to make and it's always a hit with my family and friends. I love the combination of flavors and textures.
tashrik_ Official
[email protected]This salad is a great way to use up leftover eggplant. It's also a healthy and delicious meal that's perfect for a summer lunch or dinner.
Sami Tesfa
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Uk Khan
[email protected]This salad is so easy to make and it's always a hit with my family and friends. I love the combination of flavors and textures.
Muhammed Mufeez
[email protected]This salad is a great way to use up leftover eggplant. It's also a healthy and delicious meal that's perfect for a summer lunch or dinner.
Jeff Hemingway
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Lilly thembi Mtshweni
[email protected]This salad is so easy to make and it's always a hit with my family and friends. I love the combination of flavors and textures.
Narjis Batool
[email protected]I've made this salad several times and it's always a hit. It's a great way to get your daily dose of vegetables and it's also very flavorful.
Jha Keto
[email protected]This salad is a great way to use up leftover eggplant. It's also a healthy and delicious meal that's perfect for a summer lunch or dinner.
Hasri Hasri
[email protected]I love this salad! It's so easy to make and it's always a crowd-pleaser.
Baizid FF
[email protected]This salad is so refreshing and flavorful! The eggplant croutons add a nice smoky flavor and the dressing is the perfect balance of sweet and tangy.
Sharita Peoples
[email protected]I made this salad for lunch today and it was delicious! The roasted eggplant croutons were crispy and flavorful, and the dressing was light and tangy. I will definitely be making this salad again.
Francis Duran
[email protected]This salad was a hit at my dinner party! Everyone loved the unique combination of flavors and textures. The eggplant croutons were a particularly big hit.
paige plunkett
[email protected]I was pleasantly surprised by how much I enjoyed this salad. The eggplant croutons were a great addition and added a nice smoky flavor. The dressing was also very good and complemented the salad nicely.
sweet gril
[email protected]This salad was easy to make and packed with flavor. I especially enjoyed the roasted eggplant croutons, which were crispy and flavorful. The dressing was also very good, with a nice balance of sweet and tangy.
Miss Akhi
[email protected]I loved the unique combination of ingredients in this salad. The eggplant croutons were a genius idea and added a really interesting twist. The dressing was also very flavorful and well-balanced.
Dianna Guppy
[email protected]This salad was a delightful burst of flavors and textures. The roasted eggplant croutons added a smoky and savory crunch that perfectly complemented the fresh and vibrant spring vegetables. The dressing was light and tangy, bringing all the ingredien