| 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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