| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Salads, Vegetables |
2 |
Servings |
INGREDIENTS
|
|
DENISE BRADSHAW |
|
|
BDGM08B—– |
| 1 |
sm |
Garlic clove — halved |
| 2 |
tb |
Flour1 |
| 1/8 |
ts |
Salt |
| 1 |
lg |
Egg |
| 1 |
tb |
Red wine vinegar |
| 1/4 |
c |
Plain bread crumbs |
| 1/2 |
ts |
Worcestershire sauce |
| 1/4 |
lb |
Blue cheese — chilled |
| 3 |
tb |
Olive oil |
|
|
Veg oil for frying cheese |
| 1/2 |
lb |
Fresh spinach |
INSTRUCTIONS
Discard stems from spinach, wash well, spin dry. In a large bowl, with a
fork mash the garlic to a paste withthe salt, add vinegar, worcestershire
sauce & olive oil; combine dressing well. Add the spinach to the dressing
and toss the salad well. Have ready in separate bowls the flour, egg
(beaten lightly) and bread crumbs. Cut blue cheese in 3/4" cubes. Dredge
cubes in the flour, shaking off excess, coat them thoroughly with the egg,
and dredge them in the bread crumbs, patting the crumbs on to help them
adhere. In a saucepan heat 2 inches of the veg. oil. to 350 degrees on a
deep-fat thermometer and fry the cheese cubes in batches for 45 seconds, or
until golden, transferring them as they are fried with a slotted spoon to
paper towels to drain. Divide the spinach salad between 2 bowls and top it
with the fried cheese. From Best of Gourmet 1992.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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