vendredi, février 24, 2006

blood orange salad with vanilla vinaigrette and fried shallots

Prep time: 15 minutes
Cooking time: 2 minutes
Serves: 4

6 blood oranges
1/3 cup reduced orange juice
1/2 tsp pure vanilla extract or vanilla bean, split
1 tsp sugar
2 TBSP lemon juice
Frisee or green leaf lettuce
Olive oil
Freshly ground black pepper
Mint leaves

Crispy fried shallots
1/2 tsp cornstarch
1/2 tsp flour
1 pinch salt
3 shallots, sliced into thin rounds
Peanut oil for frying

1. Peel oranges and cut into 1/2-inch slices. Reserve. Combine the orange juice, vanilla, sugar, and lemon juice to make the dressing.
2. Put lettuce on plates. Drizzle dressing and olive oil on lettuce and place oranges on top. Sprinkle oranges with salt. Sprinkle with a bit of pepper. Arrange mint leaves on top and sprinkle with crispy fried shallots.

Crispy fried shallots:
Combine cornstarch, flour, and salt. Coat sliced shallots with mixture. Heat peanut oil in a skillet until very hot but not smoking. Deep fry shallots until golden brown. Drain on paper towels.


1 commentaire:

cyn a dit…

you are a chef! i am impressed! 8)