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Pan-Fried Scamorza with Arugula Salad and Two Pestos

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Pan-Fried Scamorza with Arugula Salad and Two Pestos

Pan-Fried Scamorza with Arugula Salad and Two Pestos

You can never have too many side dish recipes, so give Pan-Fried Scamorza with Arugula Salad and Two Pestos a try. One serving contains 374 calories, 3g of protein, and 31g of fat. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, fodmap friendly, and vegan diet. From preparation to the plate, this recipe takes about 1 hour and 10 minutes. A mixture of wine vinegar, wine vinegar, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. If you like this recipe, you might also like recipes such as Pan-Fried Scamorza with Arugula Salad and Two Pestos, Apple-Arugula Salad with Goat Cheese and Fried Shallots, and Arugula Salad Mango And Panko Fried Goat Cheese.

Instructions

1
Preheat the oven to 32
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OvenOven
2
On a rimmed baking sheet, arrange the tomatoes in a single layer.
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TomatoTomato
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Baking SheetBaking Sheet
3
Drizzle with olive oil, season with salt and sugar and top with the oregano.
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Olive OilOlive Oil
OreganoOregano
SugarSugar
SaltSalt
4
Bake for 1 hour, until the tomatoes are soft but still hold their shape. Discard the oregano.
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TomatoTomato
OreganoOregano
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OvenOven
5
Meanwhile, in a food processor, puree 3 cups of the arugula with 1/4 cup of the olive oil until smooth. Season with salt and scrape into a bowl. Wipe out the food processor.
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Olive OilOlive Oil
ArugulaArugula
SaltSalt
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Food ProcessorFood Processor
BowlBowl
6
Add the sun-dried tomatoes and 1/2 cup of the olive oil to the processor; process to a coarse puree and season with salt.
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Sun Dried TomatoesSun Dried Tomatoes
Olive OilOlive Oil
SaltSalt
7
In a bowl, whisk the vinegars with the vegetable oil and 1 1/2 tablespoons of the olive oil. Season with salt.
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Vegetable OilVegetable Oil
Olive OilOlive Oil
SaltSalt
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WhiskWhisk
BowlBowl
8
Heat a nonstick skillet. Pan-fry the cheese over high heat, turning once, until well-browned and just starting to melt, 2 minutes.
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CheeseCheese
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Frying PanFrying Pan
9
Transfer the scamorza to plates.
10
In a large bowl, toss the remaining 9 cups of arugula with the dressing. Mound the salad on the plates alongside the cheese. Dot the cheese with the pestos. Arrange the tomato slices around the salad, drizzle with olive oil and serve right away.
Ingredients you will need
Tomato SlicesTomato Slices
Olive OilOlive Oil
ArugulaArugula
CheeseCheese
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BowlBowl
DifficultyExpert
Ready In1 h, 10 m.
Servings6
Health Score20
Dairy FreeGluten FreeLow FodmapVeganVegetarian
DietsGluten FreeDairy FreeLacto Ovo VegetarianFodmap Friendly
Dish TypesSide Dish
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