Serves 4
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Deep frying little nuggets of cheese gives a salad like this a great texture, they perform the duty of a crouton, but are so much tastier.
Ingredients
250-300g medium asparagus, woody ends trimmed
1 Black Cow truckle, cut into rough 2cm cubes
2 tbsp flour for dusting, seasoned
1 egg, beaten
3-4 tbsp fresh white breadcrumbs
Vegetable or corn oil for deep frying
A couple handfuls of small salad leaves like rocket, land cress, red mustard leaf, bulls blood etc
A few sticks of fine chives, cut into 3-4cm lengths
For the dressing
1 tbsp tarragon vinegar • 2 tsp Tewksbury mustard • 1 clove of garlic, peeled • 2 tbsp rapeseed oil • 3 tbsp vegetable or corn oil • Salt and freshly ground black pepper
Step by Step
First, make the vinaigrette. Put all the ingredients into a clean bottle or jar. Give them a good shake and leave to infuse for an hour or so, or overnight at room temperature.
Step by Step
First, make the vinaigrette. Put all the ingredients into a clean bottle or jar. Give them a good shake and leave to infuse for an hour or so, or overnight at room temperature.
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Cut the asparagus spears in half on the angle and cook in boiling salted water for 4-5 minutes or until tender then drain and leave to cool.
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Preheat about 8cm of oil to 160-180°C in a large thick bottomed saucepan.
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Carefully roll the cheese in the flour, shaking off any excess then pass through the egg, again shaking off any excess and finally through the crumbs.
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Fry the cheese in a couple batches for about a minute or until the crumbs are golden then remove with a slotted spoon and drain on some kitchen paper. To assemble the salad, toss the asparagus with the salad leaves and dressing and season. and scatter with the chives.
