Red leaf salad with radish, buffalo mozzarella fritters and anchovy sauce - 9Kitchen
Serves 4For anchovy sauce, process anchovies, lemon juice and garlic in the bowl of a small food processor ...
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Ingredients
- 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
- 50 gm tin anchovies, drained, oil reserved
- 1 tbsp lemon juice
- 1 small clove of garlic, finely chopped
- 2 tbsp olive oil
- 120 gm (2 cups) breadcrumbs made from day-old sourdough bread
- 2 tbsp coarsely chopped flat-leaf parsley, plus extra leaves, to serve
- 2 tbsp coarsely chopped basil
- 1 tsp finely grated lemon rind
- 4 (110gm each) buffalo mozzarella each torn into 4 pieces
- For dusting: plain flour, seasoned to taste
- 1 egg, lightly beaten
- For shallow-frying: olive oil
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