FRESH SPRING SALAD WITH EGGPLANT CROUTONS

Fresh Spring Salad with Eggplant Croutons image

Provided by Maryann Brooklyn

Time 25m

Number Of Ingredients 22

canola oil, for frying
1/2 c all-purpose flour
3 eggs, beaten
1 c seasoned italian bread crumbs
1 eggplant, peeled & diced into 1/2-inch cubes
salt
FRESH SALAD & VINAIGRETTE:
1/4 c red wine vinegar
2 Tbsp minced garlic
1 Tbsp dijon mustard
3/4 c olive oil, extra virgin
2 tsp chopped fresh oregano leaves
1 Tbsp chopped basil leaves
1 tsp salt
1/2 tsp coarsely ground black pepper
1 heart romaine, chopped
10 basil leaves, torn
10 parsley leaves
1/4 c grated parmesan
1/2 c halved cherry tomatoes
1/2 red onion, thinly sliced
1 bag spring mix greens

Steps:

1. Preheat a fryer to 375 degrees F. In separate shallow dishes add flour, egg and bread crumbs. Coat the eggplant cubes in the flour, then the egg and finally through the bread crumbs. Carefully add the cubes to the fryer and fry until crisp and golden brown, about 2 to 3 minutes. Remove from the fryer to a paper towel lined platter to drain. Sprinkle with salt and set aside.
2. Vinaigrette: In a small bowl, combine the vinegar, garlic and mustard. Slowly whisk in the olive oil to combine and emulsify. Add the herbs, salt and pepper. Set aside to dress salad. In a large serving bowl, toss together the greens, herbs, cheese, tomatoes and onion. Toss with the desired amount of dressing, top with eggplant croutons and serve.