Fried olive salad

Enjoy a delightful mix of crispy fried olives with fresh greens and zesty dressing in this flavorful salad. A perfect balance of textures and tastes!

Ingredients:

• 1 medium head radicchio (340g/340 grams), torn into pieces
• 1 romaine heart, chopped 
• 1/2 small red onion, thinly sliced 
• Dressing, recipe follows
• Fried Olives, recipe follows
• 30g (28 grams) shaved Parmesan
• 1/4 cup (70 grams) 2 percent or whole milk Greek yogurt
• 2 tablespoons (28 grams) mayonnaise 
• 2 tablespoons extra-virgin olive oil 
• 2 tablespoons white wine vinegar 
• 1 to 2 teaspoons harissa (some brands are hotter than others) 
• 1/2 teaspoon dried basil 
• 1/2 teaspoon dried oregano 
• 1/2 teaspoon kosher salt 
• 1/4 teaspoon garlic powder 
• Pinch sugar 
• Neutral oil, for frying
• 1/2 cup (68 grams) all-purpose flour 
• 2 large eggs 
• Kosher salt and freshly ground black pepper 
• 1 cup (110 grams) plain breadcrumbs 
• 1/4 cup (56 grams) grated Parmesan 
• 1 teaspoon dried basil 
• 1 teaspoon dried oregano 
• 1 heaping cup large pitted Kalamata olives (about 30) 

Instructions:

1. Mix together the radicchio, romaine, and onion in a large salad bowl.
2. Pour half of the dressing over the salad and mix well. Place the fried olives on top. Use a vegetable peeler to create thick curls of cheese to sprinkle over the salad. Finish by drizzling the remaining dressing over the top before serving right away.
3. In a small bowl, combine Greek yogurt, mayonnaise, olive oil, vinegar, harissa, basil, oregano, salt, garlic powder, and sugar. Whisk the ingredients together until well combined. Refrigerate the dressing until you are ready to use it. If the dressing thickens, add a teaspoon or two of water to thin it out before serving.
4. In a medium Dutch oven, heat about an inch of oil to 180 °C. Place a rack over a baking sheet and leave it aside.
5. Put the flour in a shallow dish. In a separate shallow dish, beat the eggs with a pinch of salt and a splash of water. In another shallow dish, mix the breadcrumbs, Parmesan, basil, oregano, 1/4 teaspoon salt, and some pepper grinds.
6. Coat the olives in flour, then dip them in the beaten egg, allowing excess to drip off. Repeat the process by coating them once again in flour and egg before rolling them in the breadcrumb mixture until fully coated. Place the coated olives on a plate as you continue the process.
7. Once all the olives are breaded, add a few at a time to the hot oil. Gently stir them with a spider or slotted spoon to prevent sticking. Fry until they turn golden brown and crispy, which should take about 2 to 3 minutes. Remove them from the oil and place them on the rack. Season with salt, as required.

Summary:

• Calories: 3741 kcal
• Fat: 306 g
• Protein: 80 g
• Carbs: 179 g
• Potassium: 2366 mg
• Magnesium: 221 mg