Caprese Salad With Blueberry Croutons

Name: Caprese Salad With Blueberry Croutons
Total time: 15 min
Yield: 4 servings
Ingredients: 1 1/2 cups blueberries; 1 cup all-purpose flour; 2 large eggs, lightly beaten; 1 1/2 cups crushed cornflakes (done gently in a coffee grinder or food processor); 2 1/2 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

Recipe from DavidBurke & Donatella restaurant

Adapted by Jonathan Reynolds

Total Time: 15 minutes
Rating: 3(19)
Comments: Read comments

Featured in: FOOD; Black and Blue

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Ingredients

Yield:4 servings

1½cups blueberries
1cup all-purpose flour
2large eggs, lightly beaten
1½cups crushed cornflakes (done gently in a coffee grinder or food processor)
2½tablespoons canola oil
6tablespoons extra-virgin olive oil
2tablespoons balsamic vinegar
2large ripe heirloom tomatoes, sliced
12ounces fresh mozzarella, sliced
6basil leaves, cut into thin strips

Ingredient Substitution Guide

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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.