Red Leaf Salad with Buffalo Mozzarella Fritters

Ingredients

• Salad
• 1 head of radicchio, outer leaves discarded, leaves coarsely torn
• 2 heads of pink witlof, leaves separated
• 3 radishes
• 80 gm Ligurian olives, or other small black olives, pitted
• To serve: flat-leaf parsley and purple basil leaves
• Anchovy sauce
• 50 gm tin anchovies, drained, oil reserved
• 1 tbsp lemon juice
• 1 small clove of garlic, finely chopped
• 2 tbsp olive oil
• Mozzarella fritters
• 120 gm breadcrumbs made from day-old sourdough bread (2 cups)
• 2 tbsp coarsely chopped flat-leaf parsley, plus extra leaves, to serve
• 2 tbsp coarsely chopped basil
• 1 tsp finely grated lemon rind
• 4 buffalo mozzarella each torn into 4 pieces (110gm each)
• For dusting: plain flour, seasoned to taste
• 1 egg, lightly beaten
• For shallow-frying: olive oil