Ingredients Jump to Instructions ↓

  1. 2 ounces rice wine vinegar

  2. 2 1/2 ounces lemon juice

  3. 1/2 tablespoon dry mustard

  4. 2 teaspoons grated gingerroot

  5. 1 teaspoon white pepper

  6. 1 teaspoon salt

  7. 1 ounce soy sauce

  8. 1 lemon, zested

  9. 1 tablespoon tahini paste

  10. 1 cup sesame oil

  11. 1 1/2 cups peanut oil

  12. 8 ounces alligator tenderloin (about 4 small tenderloins)

  13. 2 tablespoons Szechuan peppercorns , lightly toasted, crushed, and sifted through a strainer (discard the tough stems and seeds)

  14. 1 teaspoon kosher salt

  15. 1/4 teaspoon cayenne pepper

  16. 1/4 teaspoon black pepper

  17. 1/2 teaspoon lemon zest

  18. 1/2 cup flour

  19. 1/2 cup cornstarch

  20. 2 cups Japanese bread crumbs

  21. 1/2 cup sesame seeds

  22. 1/2 teaspoon salt

  23. Pinch cayenne pepper

  24. 1/4 teaspoon dry mustard

  25. 6 egg whites, beaten until frothy

  26. 2 heads baby bok choy , fine julienne

  27. 1/2 head green cabbage, finely shredded

  28. 1 large peeled carrot, fine julienne

  29. 1 bunch green onion , fine julienne

  30. 1 tablespoon cilantro, chopped

  31. 1 teaspoon mint, chopped

  32. 1 cup snow peas , fine julienne

  33. 1 cup sliced, Sauteed shiitakes

  34. 2 tablespoons toasted sesame seeds

  35. 1 pound fresh angel hair pasta , uncooked

  36. 2 quarts oil, for deep-frying

  37. 18 red endive spears

  38. 18 Nasturtium blossoms

Instructions Jump to Ingredients ↑

  1. For the Lemon Ginger Dressing: Combine all above ingredients, except oils. Using an electric blender, add 1 cup sesame oil and 1 cup peanut oil, blending in batches until smooth. Keep refrigerated.

  2. For the Szechuan alligator: Mix the above ingredients together. Rub alligator tenderloins with the mixture and let sit for 1 hour. For the Breading: Mix flour and cornstarch together. Combine bread crumbs, sesame seeds, salt, cayenne pepper and mustard. Dredge alligator in flour/cornstarch mixture, shaking off excess. Dip in egg whites. Coat in bread crumb mixture. Set aside.

  3. Use 1 cup peanut oil for frying alligator. In a heavy duty saucepan with 4-inch sides or higher, heat oil to 350 degrees. Fry alligator until crispy. Drain on paper towels. Set aside until ready to add to salad.

  4. For the Vegetables and the Crispy Noodle Nest: Split pasta into 6 equal parts. Form each into a bird?s nest that is about 5 inches in diameter. Put nests in freezer while heating oil to 325 degrees. Fry each nest directly out of freezer, using a ladle to keep the center hollow. Cook just until lightly golden. Drain on paper towels.

  5. Assembly: Slice alligator on the bias. Combine vegetables and alligator in a bowl. Add 1 cup of dressing. Toss well.

  6. Place a nest in the center of each plate. Arrange 3 endive spears, so that they are sticking out from each nest. Place a mound of salad in the center of nest.

  7. Arrange 3 Nasturtiums between each endive spear. Drizzle more dressing and sesame seeds on and around salad if desired.

  8. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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