| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Dujour04 |
1 |
servings |
INGREDIENTS
| 6 |
|
Blood oranges |
| 1/3 |
c |
Reduced orange juice |
| 1/2 |
ts |
Pure vanilla extract; or vanilla bean, |
|
|
; split |
| 1 |
ts |
Sugar; more or less |
| 2 |
tb |
Lemon juice |
|
|
Frisee |
|
|
Salt |
|
|
Olive oil |
|
|
Pepper |
|
|
Mint leaves |
|
|
Fried shallots; (recipe follows) |
| 1/2 |
ts |
Cornstarch |
| 1/2 |
ts |
Flour |
| 1 |
pn |
Salt |
| 3 |
|
Bulbs shallots; sliced into rounds |
|
|
Peanut oil |
INSTRUCTIONS
CRISPY SHALLOTS
Peel oranges and cut into 1/2-inch slices. Reserve. Combine the orange
juice, vanilla, sugar and lemon juice to make the dressing.
Put dressing on plates. Arrange frisee on top of dressing and place
oranges on the
frisee. Sprinkle oranges with salt. Drizzle olive oil around edge of
oranges. Sprinkle with a bit of pepper. Arrange mint leaves on top and
sprinkle with crispy fried shallots.
Yield: 4 servings
CRISPY SHALLOTS:
In bowl combine cornstarch, flour and salt. Coat sliced shallots with
mixture. In skillet heat peanut oil until very hot but not smoking.
Deep fry shallots until golden brown. Drain on paper towels.
Yield: 4 servings
Converted by MC_Buster.
Recipe by: CHEF DU JOUR SHOW #DJ9173 - SUSUR LEE
Converted by MM_Buster v2.0l.
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