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1
For the Lemon Ginger Dressing: Combine all above ingredients, except oils.
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2
Using an electric blender, add 1 cup sesame oil and 1 cup peanut oil, blending in batches until smooth.
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3
Keep refrigerated.
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4
For the Szechuan alligator: Mix the above ingredients together.
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5
Rub alligator tenderloins with the mixture and let sit for 1 hour.
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6
For the Breading: Mix flour and cornstarch together.
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7
Combine bread crumbs, sesame seeds, salt, cayenne pepper and mustard.
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8
Dredge alligator in flour/cornstarch mixture, shaking off excess.
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9
Dip in egg whites.
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10
Coat in bread crumb mixture.
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11
Set aside.
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12
Use 1 cup peanut oil for frying alligator.
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13
In a heavy duty saucepan with 4-inch sides or higher, heat oil to 350 degrees.
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14
Fry alligator until crispy.
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15
Drain on paper towels.
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16
Set aside until ready to add to salad.
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17
For the Vegetables and the Crispy Noodle Nest: Split pasta into 6 equal parts.
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18
Form each into a bird?s nest that is about 5 inches in diameter.
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19
Put nests in freezer while heating oil to 325 degrees.
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20
Fry each nest directly out of freezer, using a ladle to keep the center hollow.
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21
Cook just until lightly golden.
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22
Drain on paper towels.
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23
Assembly: Slice alligator on the bias.
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24
Combine vegetables and alligator in a bowl.
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25
Add 1 cup of dressing.
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26
Toss well.
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27
Place a nest in the center of each plate.
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28
Arrange 3 endive spears, so that they are sticking out from each nest.
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29
Place a mound of salad in the center of nest.
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30
Arrange 3 Nasturtiums between each endive spear.
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31
Drizzle more dressing and sesame seeds on and around salad if desired.
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32
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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33
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
