barbeau's blue cheese salad with apple fritters

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* Exported from MasterCook *

 

Barbeau's Oregon Blue Cheese Salad with Warm Apple Fritters

 

Recipe By :Monique Barbeau, Seattle, WA

Serving Size : 8 Preparation Time :0:00

Categories : 2002-11-07

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

DRESSING:

1/4 cup chopped sweet onions

1/4 cup red wine vinegar

1/4 cup olive oil -- plus more to coat onions

1/4 cup salad oil

1/4 pound blue cheese -- crumbled

Salt and freshly ground black pepper

SALAD:

12 ounces mixed wild greens with fresh herbs

(arugula, parsley, chervil), washed, dried, and torn

1/2 cup long-cut chives

12 cherry tomatoes -- cut in half

12 yellow cherry tomatoes -- cut in half

Salt and freshly ground black pepper

FRITTERS:

1 small Granny Smith apple -- cored, finely diced

1 lemon -- the juice

4 tablespoons unsalted butter

2/3 cup all-purpose flour

additional flour for breading

1 pound Oregon blue cheese

3 egg yolks

2 teaspoons Dijon mustard

Salt and freshly ground black pepper

1 egg -- mixed with

water

Breadcrumbs (ground-up croutons are best)

Oil for frying

 

TO MAKE DRESSING: In a large saute pan, saute onions in enough oil to lightly

coat them until they are nicely browned and tender. Let cool slightly.

 

Place onions in a blender with vinegar and pulse to puree. Slowly drizzle olive

oil and salad oil into the running blender to emulsify. Pour the mixture into a

bowl and season, to taste with salt and pepper. Fold in blue cheese. Cover and

refrigerate until ready to use.

 

TO MAKE FRITTERS: In a small bowl, coat apples with lemon juice and set aside.

 

Melt butter in a large saucepan over medium beat. Stir in flour and cook

slightly. Add cheese in batches until incorporated. Fold in yolks and mustard.

Season with salt and pepper, to taste.

 

Fold apples into the cheese mixture. Spread mixture in a pan and chill for at

least two hours. Form into 8 patties and chill again.

 

Dip each patty into flour, egg wash, and breadcrumbs. Keep cold until ready to

fry.

 

In a deep fryer or heavy skillet, heat oil to about 350F. Fry patties until

golden brown and hot inside, about 3 minutes, making sure the oil doesn't get

too hot. Blot the fritters on a paper towel.

 

TO ASSEMBLE: Place greens and chives in a large bowl and toss with the reserved

dressing. Season, to taste with salt and pepper. Divide the greens and pile high

onto 8 plates. Arrange tomatoes artfully in and around the greens. Place one

fritter on top of each salad.

 

Source:

" Great Women Chefs by Julie Stillman (1996) "

S(Archive):

" Hanneman on 07-Nov-2002 "

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Per Serving (excluding unknown items): 522 Calories; 43g Fat (72.3% calories

from fat); 19g Protein; 17g Carbohydrate; 2g Dietary Fiber; 172mg Cholesterol;

1032mg Sodium. Exchanges: 1/2 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 0

Fruit; 7 Fat; 0 Other Carbohydrates.

 

NOTES : The state of Oregon produces a mild, well-rounded blue cheese, and

Washington is the largest apple-producing state in the nation. This salad is a

tribute to the wonderful ingredients indigenous to the Northwest.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 4165 0 356 0 2557 0 0 0 0 0 0 3309 168 0 0 0 0 0

0 0