Ingredients Jump to Instructions ↓

  1. 1 (8-ounce) Pont l'Eveque (cheese), very cold, rind removed and cut into 1-inch pieces

  2. 1/2 cup all-purpose flour

  3. 1/2 cup fine dry bread crumbs

  4. 1 teaspoon Essence

  5. 1 large egg

  6. Vegetable oil, for frying

  7. 1 teaspoon Dijon mustard

  8. 2 tablespoons Champagne vinegar

  9. 1 teaspoon minced garlic

  10. 1/4 cup walnut oil

  11. 1 tablespoon olive oil or vegetable oil

  12. 1 tablespoon minced shallots

  13. Salt and freshly ground black pepper

  14. 2 red apples, cored and cut lengthwise into 8ths

  15. 6 cups mixed baby lettuces

  16. 12 sprigs fresh baby parsley

  17. 1/2 cup roughly chopped, toasted walnuts

  18. Sliced warm French bread, accompaniment

Instructions Jump to Ingredients ↑

  1. In a large saute pan or medium pot, preheat 2-inches of vegetable oil to 350 degrees F.

  2. 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.

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

  4. 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.

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

  6. Yield : 4 servings


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