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Categories:
eggs bacon fresh spinach avocados balsamic vinegar pomegranate honey salt ground black pepper olive oil canola oil flour cornstarch baking powder seltzer water sandwiches
Viewed: 53 - Published at: a year agoIngredients
- 3 eggs
- 1/2 pound bacon
- 1 pound fresh spinach, stems removed, soaked in salt water to remove grit, and dried
- 2 avocados, slipped from skin and sliced
- 2 tablespoons balsamic vinegar
- 1 pomegranate, peeled and seeds removed from pith
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3/4 cup olive oil
- 3 to 4 liters canola oil, as needed, for deep-frying
- 1 1/2 cups all-purpose flour
- 3/4 cup cornstarch
- 4 1/2 teaspoons baking powder
- 1 1/2 cups seltzer water
- 4 frozen, store-bought, stuffed sandwiches, sliced on the bias
Method
- For the salad: Boil eggs for about 10 minutes until they are hard-boiled.
- Rinse with cold water and set aside until cool enough to handle.
- Peel hard-boiled eggs and chill.
- Fry bacon and drain on paper towels.
- For the vinaigrette: Through the feed opening of a running blender add, 1 at a time, the vinegar, pomegranate seeds, honey, salt and pepper.
- Leaving the blender running, add the olive oil in a slow, thin stream.
- Strain through a fine mesh strainer and set aside until needed.
- For the tempura and sandwiches: Heat oil in a deep-fryer to 375 degrees F, or as directed in manufacturer's instructions for similar foods.
- In a mixing bowl large enough to accommodate the stuffed sandwiches, combine flour, cornstarch, and baking powder.
- Add seltzer water in a stream while whisking constantly.
- Dip the stuffed sandwiches in the batter to coat.
- Add, 1 at a time, to the deep-fryer basket which has been immersed in the hot oil.
- Fry until golden brown and drain on paper towels.
- Chop eggs and gently toss with spinach, crumbled bacon, and avocado with enough of the dressing to coat.
- Arrange salad on plates with tempura fried stuffed sandwiches.
