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Fried Pont l'Eveque Salad with Walnut Oil Dressing (Emeril Lagasse) Recipe

Fried Pont l'Eveque Salad with Walnut Oil Dressing (Emeril Lagasse) Recipe

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Fried Pont l'Eveque Salad with Walnut Oil Dressing (Emeril Lagasse)

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Ingredients:

Serving

1 (8-oz) pont litre'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 tsp essence , recipe follows
1 large egg
vegetable oil, for frying
1 tsp dijon mustard
2 tbsp champagne vinegar
1 tsp minced garlic
1/4 cup walnut oil
1 tbsp olive oil
1 tbsp 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
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp 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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	504.42 Kcal (2112 kJ)
Calories from fat	279 Kcal
		% Daily Value*
Total Fat	31g	48%
Cholesterol	49.25mg	16%
Sodium	3688.56mg	154%
Potassium	584.59mg	12%
Total Carbs	48.42g	16%
Sugars	11.16g	45%
Dietary Fiber	8.25g	33%
Protein	12.94g	26%
Vitamin C	12.8mg	21%
Vitamin A	0.1mg	4%
Iron	4.9mg	27%
Calcium	151.8mg	15%

Amount Per 100 g
Calories	198 Kcal (829 kJ)
Calories from fat	109.52 Kcal
		% Daily Value*
Total Fat	12.17g	48%
Cholesterol	19.33mg	16%
Sodium	1447.85mg	154%
Potassium	229.47mg	12%
Total Carbs	19.01g	16%
Sugars	4.38g	45%
Dietary Fiber	3.24g	33%
Protein	5.08g	26%
Vitamin C	5mg	21%
Iron	1.9mg	27%
Calcium	59.6mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.