Sunday, April 17, 2011

Spring Lettuce Salad with Fried Maitaki Croutons

This is a very fresh salad that has a nice unique crunch from the fried mushrooms instead of croutons.  Fresh carrots shaved over the top and diced radishes add even more fresh flavor. The lemon dressing adds a perfect complement to the fried mushrooms.

Enough spring mix lettuce for 2 people
4 ounces of maitaki mushrooms
2 radishes
1 small carrot, shaved with a peeler
1 cup bread crumbs
1/4 cup flour
1/4 cornmeal
1 tsp paprika
1 tsp salt
1 tsp black pepper
1/2 tsp cayenne
1 tbl butter
2 tbl olive oil
1 egg
1/4 cup butter milk, optional
Lemon Vinaigrette

Start by combining the flour, bread crumbs, cornmeal, paprika, salt, pepper, and cayenne together in a bowl.

Beat the egg and butter milk together.

Break the Maitakis apart into smaller pieces. put the pieces in the egg mixture first and then move it to the bread crumb mixture.

Place on a wire rack to let the breading set.

In a frying pan set to medium warm the oil and butter.

Fry the mushrooms in batches until they are golden brown.

Transfer them to a paper towel and then place on top of greens, radishes and carrots.

Top with salad dressing.

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