Fried Pont l'Eveque Salad with Walnut Oil Dressing

Total Time:
25 min
Prep:
20 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 1 (8-ounce) Pont l'Eveque (cheese), very cold, rind removed and cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup fine dry bread crumbs
  • 1 teaspoon Essence, recipe follows
  • 1 large egg
  • Vegetable oil, for frying
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Champagne vinegar
  • 1 teaspoon minced garlic
  • 1/4 cup walnut oil
  • 1 tablespoon olive oil or vegetable oil
  • 1 tablespoon minced shallots
  • Salt and freshly ground black pepper
  • 2 red apples, cored and cut lengthwise into 8ths
  • 6 cups mixed baby lettuces
  • 12 sprigs fresh baby parsley
  • 1/2 cup roughly chopped, toasted walnuts
  • Sliced warm French bread, as an accompaniment
  • Essence (Emeril's Creole Seasoning):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried leaf oregano
  • 1 tablespoon dried thyme
Directions
  • In a large saute pan or medium pot, preheat 2-inches of vegetable oil to 350 degrees F.

  • Place the flour in a shallow bowl. Combine the bread crumbs and Essence in another shallow bowl. Beat the egg in a third bowl. In batches, dip the cheese cubes into the flour, then the beaten egg, then into the bread crumbs, shaking to remove any excess. Place on a plate and freeze until very cold, about 15 minutes.

  • Remove from the freezer and fry in the oil until golden brown and crisp, 20 to 30 seconds. Drain on paper towels.

  • In a small bowl, whisk together the mustard, vinegar, and garlic. Add the walnut oil, then the olive oil, in a steady stream, whisking constantly to form an emulsion. Add the shallots and salt and pepper to taste. Toss with the lettuces and baby parsley sprigs, and divide among 4 salad plates. Garnish each plate with 4 apple slices.

  • Top each salad with fried cheese cubes and garnish with a sprinkling of walnuts. Serve immediately with French bread.

Essence (Emeril's Creole Seasoning):
  • Combine all ingredients thoroughly and store in an airtight jar or container.

  • Yield: about 2/3 cup

  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.


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