Frog Legs Salad
Chef Sebastien Baudin of C'est La Vie
Salad
2 1/2 cups Mixed Greens
1 Roma tomato cut into wedges
Raspberry Vinaigrette (3 table spoons)
Combine and toss
Aioli
1 clove garlic
2 teaspoons Dijon mustard
1 pinch each salt, pepper, saffron
3 eggs yolk
whisk egg yolks, combing other ingredients and fold in
2 Louisiana frog legs (3 oz each set)
French egg wash
3 egg
pinch each salt, pepper, and parsley
dash of heavy cream
whisk all together
3 cup Canola oil for frying
1 lemon wedge
Remove wish bone of legs
Dip into flour
Dip into egg wash
Dip into flour again and let it rest for 2 minutes
Heat canola oil to hot
Fry in oil for about 3 min
Season with salt/ pepper/ nutmeg
Set onto green mixed, tomato salad, garnish with a lemon wedge
Side of aioli, ready to serve!