Caprese Salad With Blueberry Croutons
- Total Time
- 15 minutes
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
750 calories; 51 grams fat; 16 grams saturated fat; 0 grams trans fat; 27 grams monounsaturated fat; 6 grams polyunsaturated fat; 47 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 27 grams protein; 533 milligrams sodium
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.
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