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| ROQUEFORT CHEESE SALAD |
| Yields: 6 servings |
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| Ingredients |
5 oz Roquefort cheese, room temperature
5 oz cream cheese, room temperature
4 eggs
1 C bread crumbs
3 peeled potatoes
1 lb mixed salad
2 T shallots, diced
1 t red wine vinegar
1 T salad oil
to taste salt & pepper
2 qts peanut oi |
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| Method |
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Mix together the Roquefort, cream cheese, eggs, and bread crumbs.
Make 12 small balls.
Using a Japanese mandolin, make potato lace. Wrap the lace around the cheese balls and deep fry until golden brown. Set aside.
Mix together the salad, salt, shallots, vinegar, and olive oil.
Place the salad in 6 different plates and place 2 cheese balls on each. |
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