RECIPE # 4988 MONTE CRISTO SALAD Monday April 8, 2013

RECIPE # 4988 MONTE CRISTO SALAD Monday April 8, 2013

CREATED Apr 8, 2013

KEVIN RAMQUIST / F. SCOTT'S RESTAURANT & JAZZ BAR

Croutons:
2 slices of French bread
4 thin slices of country ham (big enough to cover your bread)
4 slices of cheese (whatever kind you really like)

1 egg
1/4 cup milk
3/4 tsp garlic powder
2 Tbsp flour
1 Tbsp grated
Parmesan cheese
pinch of salt

Preheat oven to 350 degrees.
On a work surface, lay out 2 slices of bread and Top each slice with the 2 slices of cheese and 2 slices
of ham each then place the slices of bread together to form a sandwich. Wrap the sandwich tightly with plastic wrap and refrigerate for at least 30 minutes and up to 6 hours. (Wrapping the sandwich in plastic wrap, compacts it, and prevents the egg batter from seeping in.)
Combine the eggs, milk, flour, cheese, garlic powder, and pinch of salt in a bowl. Heat the butter in a
skillet over medium-high heat. Unwrap the sandwich and dip it in the egg batter, to coat evenly. Gently place it in the skillet, and fry, turning once, until golden brown and hot, about 5 minutes total. Set sandwich aside to cool, when cooled cut the sandwich into crouton sized cubes and bake in the oven until golden brown and crispy

Vinaigrette:
2 tsp chopped shallots
1/4 cup white balsamic vinegar
1/2 tsp dijon mustard
1 Tbsp honey
1 tsp smoked paprika
1 cup extra virgin olive oil
salt to taste

In a bowl combine the shallots, vinegar, dijon mustard, honey and smoked paprika, slowly add the olive oil while whisking until all is added, season with salt to taste

Salad:
1 cup chopped red cabbage
1/2 cup chopped celery root
one half of a jalapeno diced
1 avocado chopped
1 tsp chopped cilantro
salt and pepper to taste

To assemble warm the croutons. Add salad ingredients to a bowl and toss with vinaigrette until well
coated season with salt and pepper to taste. Mound the salad onto plates and garnish with the croutons.  Yield: 2 Salads

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