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Dairy
Medium
8 Servings
Allergens 
40 Minutes
Diets
I first tasted a version of this salad at my daughter-in-law Shoshi’s home. I go for a very well-seasoned salad that literally dazzles my palate. She graciously shared the recipe, and when she got to the oil, she apologetically said, “You can change it and do it your way.” She knows me already! I cut down the oil considerably, redid the salad ingredients, and added baked (not fried) mozzarella sticks, à la Shavuos. Feel free to vary the veggies and do it “your way.” You can add cubed Feta cheese too. The dressing can be made in advance, and there is no need to use a food processor. Altogether a real pleasure to make and savor.
1 pound shredded lettuce
2 handfuls red cherry tomatoes plus 2 handfuls yellow cherry tomatoes, sliced
1 small box button mushrooms, sliced
1 handful finely chopped candied pecans (optional, for garnish)
1 and 1/2 tablespoons mustard
3/4–1 tablespoon Gefen Garlic Powder
1 tablespoon Gefen Honey
1 tablespoon Gefen Mayo (light is fine)
2 and 1/2 – 3 tablespoons sugar
1 teaspoon fresh lemon juice
1/4 cup oil
1/2 cup water
1/2 teaspoon salt
pepper, to taste
8 mozzarella cheese sticks
1/3 cup Glicks Flour
1 egg
1 tablespoon milk
3/4 cup Gefen Bread Crumbs (can use part panko)
1 tablespoon butter, melted
Cut cheese sticks in half, lengthwise.
Prepare 3 bowls — one with flour, one with egg/milk mixture, and one with crumbs. Dip cheese sticks in flour, turning to coat, then in egg/milk, and then in crumbs, taking care to press crumbs on the cheese so they adhere well.
Place sticks on a small baking sheet and freeze for at least 30 minutes (up to a few hours).
Drizzle with melted butter and place in a preheated 400 degrees Celsius (200 degrees Fahrenheit) oven for six to seven minutes. Don’t overbake or the cheese will melt and spread. If this happens, don’t worry! Just chop up and add to the salad. It adds great flavor and texture.
Meanwhile, place all salad ingredients except pecans in a large bowl. Place all dressing ingredients in a half-liter container and shake together until well combined. Pour over salad (you will have some left over) and toss to coat. (Dressing can be stored in the fridge for at least a week.)
Garnish salad with cheese sticks and pecans if desired.
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egg free i want to make the mozerrala sticks egg free. what can i use instead of the egg to bind the breadcrumbs? wil just milk work?
i used milk only and it was okay- the breading wasnt as good
Awesome shavuos salad I made this for a shavuos kiddush and it was gone in no time!
I prepared it in advanced and warmed up the cheese in the morning.
Sounds delicious! We are so happy that you enjoyed it!
Amazing salad I used cubed feta instead of the mozzarella sticks and it was great! Don’t leave out the candied pecans – it adds crunch and flavour.
Good to know!
Something tasty and different! Not too hard to put together, and the dressing was just awesome!! and it’s always a great idea to make some extra mozzerella sticks to nosh on….
I am drooling….