Tempura Stuffed Sandwiches and Spinach Salad with Pomegranate Dressing

Total Time:
1 hr 5 min
Prep:
30 min
Cook:
35 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Salad:
  • 3 eggs
  • 1/2 pound bacon
  • 1 pound fresh spinach, stems removed, soaked in salt water to remove grit, and dried
  • 2 avocados, slipped from skin and sliced
  • Vinaigrette:
  • 2 tablespoons balsamic vinegar
  • 1 pomegranate, peeled and seeds removed from pith
  • 1 tablespoon honey
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 3/4 cup olive oil
  • Tempura Batter and Sandwiches:
  • 3 to 4 liters canola oil, as needed, for deep-frying
  • 1 1/2 cups all-purpose flour
  • 3/4 cup cornstarch
  • 4 1/2 teaspoons baking powder
  • 1 1/2 cups seltzer water
  • 4 frozen, store-bought, stuffed sandwiches, sliced on the bias
Directions
  • For the salad: Boil eggs for about 10 minutes until they are hard-boiled. Rinse with cold water and set aside until cool enough to handle. Peel hard-boiled eggs and chill.

  • Fry bacon and drain on paper towels.

  • For the vinaigrette: Through the feed opening of a running blender add, 1 at a time, the vinegar, pomegranate seeds, honey, salt and pepper. Leaving the blender running, add the olive oil in a slow, thin stream. Strain through a fine mesh strainer and set aside until needed.

  • For the tempura and sandwiches: Heat oil in a deep-fryer to 375 degrees F, or as directed in manufacturer's instructions for similar foods.

  • In a mixing bowl large enough to accommodate the stuffed sandwiches, combine flour, cornstarch, and baking powder. Add seltzer water in a stream while whisking constantly. Dip the stuffed sandwiches in the batter to coat. Add, 1 at a time, to the deep-fryer basket which has been immersed in the hot oil. Fry until golden brown and drain on paper towels.

  • Chop eggs and gently toss with spinach, crumbled bacon, and avocado with enough of the dressing to coat.

  • Arrange salad on plates with tempura fried stuffed sandwiches.


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