"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, October 9, 2010

Saganaki on Greens

This classic Greek fried cheese appetizer is a terrific topper for a bed of mixed greens. Kasseri, available in the Deli self-service cheese case, is a sheep or goat's milk cheese with hard texture and sharp flavor.
1/2 pound kasseri or romano cheese
1 egg, beaten with 2 tablespoons water
1/3 cup Italian seasoned bread crumbs
1/3 cup olive oil
1/4 cup lemon juice
1 teaspoon dried oregano
1 teaspoon sugar
1 teaspoon dijon-style mustard
1/4 teaspoon salt
1 bag (8 ounces) European mix salad greens
2 tablespoons olive oil
Freshly ground black pepper
Cut cheese into 1/4-inch thick slices; cut into 1-inch pieces. Dip in egg mixture. Coat with bread crumbs, covering completely. Dip again in egg and coat with crumbs; set aside. In small jar or covered container, combine the 1/3 cup olive oil, lemon juice, oregano, sugar, mustard, and salt. Shake to blend well. Place greens in large bowl. Toss with half of the dressing. Divide greens among 6 salad plates; set aside. Heat the 2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add coated cheese; cook until cheese softens and begins to brown, about 30 seconds per side. Divide cheese among salads. Drizzle with additional dressing and sprinkle with freshly ground pepper. Serve immediately.

Makes 6 servings
Nutritional Information
Servings: Per serving
Calories: 342
Cholesterol: 75 mg
Fat: 28 g
Sodium: 665 mg
Carbohydrates: 9 g 

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