No, thanks

Stay in the know

Sign up for our newsletter and be the first to know about

New Recipes Emeril Events & Happenings Sales & Special Deals on Emeril Products Emeril’s Restaurants

Fried Pont L'eveque Salad With Walnut Oil Dressing

  • Yield: 4 servings


  • 1 (8-ounce) Pont l'Eveque (cheese), very cold, rind removed and cut into 1-inch pieces
  • 1/2 cup all-purpose flour
  • 1/2 cup fine dry bread crumbs
  • 1 teaspoon Essence
  • 1 large egg
  • Vegetable oil, for frying
  • 1 teaspoon Dijon mustard
  • 2 tablespoons Champagne vinegar
  • 1 teaspoon minced garlic
  • 1/4 cup walnut oil
  • 1 tablespoon olive oil or vegetable oil
  • 1 tablespoon minced shallots
  • Salt and freshly ground black pepper
  • 2 red apples, cored and cut lengthwise into 8ths
  • 6 cups mixed baby lettuces
  • 12 sprigs fresh baby parsley
  • 1/2 cup roughly chopped, toasted walnuts
  • Sliced warm French bread, accompaniment


  • In a large saute pan or medium pot, preheat 2-inches of vegetable oil to 350 degrees F.
  • Place the flour in a shallow bowl. Combine the bread crumbs and Essence in another shallow bowl. Beat the egg in a third bowl. In batches, dip the cheese cubes into the flour, then the beaten egg, then into the bread crumbs, shaking to remove any excess. Place on a plate and freeze until very cold, about 15 minutes.
  • Remove from the freezer and fry in the oil until golden brown and crisp, 20 to 30 seconds. Drain on paper towels.
  • In a small bowl, whisk together the mustard, vinegar, and garlic. Add the walnut oil, then the olive oil, in a steady stream, whisking constantly to form an emulsion. Add the shallots and salt and pepper to taste. Toss with the lettuces and baby parsley sprigs, and divide among 4 salad plates. Garnish each plate with 4 apple slices.
  • Top each salad with fried cheese cubes and garnish with a sprinkling of walnuts. Serve immediately with French bread.