Fried Sauce

This unique recipe combines the crunch of candied fried walnuts with the sharp, tangy bite of Roquefort cheese. The "fried sauce" technique creates a sweet and spicy coating on the walnuts using confectioners' sugar and a hint of cayenne, providing a delightful textural contrast to the crisp romaine lettuce. The dressing is a rich emulsion of olive oil, vinegar, lemon juice, and Worcestershire sauce, balanced with minced garlic and anchovies for depth. It is an indulgent, flavor-packed dish perfect for a special dinner party or a gourmet lunch. The combination of sweet, salty, spicy, and savory notes makes this a memorable culinary experience that stands out from standard green salads.

Cooking Method: Frying

Cuisine: Mediterranean

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 4

Calories: 1151.9

Dietary: Gluten-free

Description

This unique recipe combines the crunch of candied fried walnuts with the sharp, tangy bite of Roquefort cheese. The "fried sauce" technique creates a sweet and spicy coating on the walnuts using confectioners' sugar and a hint of cayenne, providing a delightful textural contrast to the crisp romaine lettuce. The dressing is a rich emulsion of olive oil, vinegar, lemon juice, and Worcestershire sauce, balanced with minced garlic and anchovies for depth. It is an indulgent, flavor-packed dish perfect for a special dinner party or a gourmet lunch. The combination of sweet, salty, spicy, and savory notes makes this a memorable culinary experience that stands out from standard green salads.

Ingredients

2 Cups walnut halves
3/4 cup Confectioners' sugar
1/2 teaspoon Salt
1/8 teaspoon Cayenne pepper
4 Heads romaine lettuce, the pale green inner leaves washed, spun
1/2 cup Roquefort cheese, crumbled

Directions

1
Heat vegetable oil in a large skillet over medium heat.
2
Fry the walnut halves until golden and fragrant, about 2 minutes. Remove from oil and drain on paper towels.
3
In a small bowl, toss the hot fried walnuts with the confectioners' sugar, salt, and cayenne pepper until evenly coated. Set aside to cool slightly.
4
Prepare the dressing by mincing anchovies and garlic together into a paste.
5
In a small bowl, whisk together the anchovy-garlic paste, vinegar, lemon juice, Worcestershire sauce, and mustard.
6
While whisking constantly, slowly drizzle in the olive oil in a thin stream until the dressing is emulsified and thickened.
7
Tear the romaine lettuce into bite-sized pieces and place in a large salad bowl.
8
Drizzle the dressing over the lettuce and toss gently to coat evenly.
9
Top the salad with the candied fried walnuts and crumbled Roquefort cheese. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1151.9kcal

% Daily Value *
Total Fat 89.4g138%
Saturated Fat 13.6g68%
Cholesterol 26.1mg9%
Sodium 2566.7mg107%
Total Carbohydrate 79.9g27%
Dietary Fiber 15.9g64%
Sugars 53.5g
Protein 28.4g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The term "Fried Sauce" here refers to the technique of frying the walnuts and coating them in a sweet-spicy mixture, rather than a liquid sauce.

Ensure the walnuts are hot when tossing with the sugar so it adheres properly. If they cool completely, the sugar may not stick as well.

For a vegetarian version, omit the anchovies and Worcestershire sauce (or use a vegetarian alternative). The flavor will be milder but still delicious.

Store any leftover candied walnuts in an airtight container at room temperature for up to 3 days. The salad dressing is best made fresh but can be stored in the refrigerator for up to 2 days; whisk again before using.

Keywords: candied walnuts, romaine salad, blue cheese dressing, roquefort, fried walnuts, sweet and spicy, anchovy paste, gourmet salad, crispy topping, savory dressing, cayenne pepper, confectioners sugar, garlic, lemon juice, olive oil, salad dressing, walnut halves

Read it online: https://www.chefs-mate.com/recipe/fried-sauce-16/