Crispy Cheese Curd Salad with Raspberry Vinaigrette and Egg Crisps

Instructions

1. 1

   Prepare the raspberry vinaigrette by combining 0.33 cup raspberries, 2 tablespoons water, 1 tablespoon white vinegar, 1 teaspoon honey, and 0.25 teaspoon Dijon mustard in a blender. Blend until smooth, then strain through a fine mesh to remove seeds. Set aside.

2. 2

   In a shallow bowl, whisk together 0.5 cup water and 2 eggs to create an egg wash. In another shallow bowl, combine 0.5 cup flour, 0.25 cup cornstarch, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 0.25 teaspoon garlic powder, and 0.25 teaspoon paprika.

3. 3

   Working in batches, dip cheese curds into the egg wash, then dredge in the flour-cornstarch mixture, ensuring full coverage. Place on a parchment-lined plate and refrigerate for 15 minutes.

4. 4

   Prepare egg crisps by beating 2 remaining eggs in a bowl with a pinch of salt and pepper. Heat 1.5 tablespoons vegetable oil in a non-stick skillet over medium-high heat. Pour the beaten eggs into the skillet and cook without stirring for 2-3 minutes until set on the bottom but still slightly wet on top.

5. 5

   Flip the egg sheet and cook for another 1-2 minutes until fully set and lightly golden. Transfer to a cutting board, let cool for 1 minute, then break into 1-2 inch irregular crispy pieces. Set aside.

6. 6

   In a large mixing bowl, combine sliced cabbage, red cabbage, cucumber, red bell pepper, yellow bell pepper, lettuce, white parts of green onions, and 1 cup fresh raspberries. Toss gently to combine.

7. 7

   Heat 1.5 tablespoons vegetable oil in a deep skillet over medium-high heat until shimmering. Carefully add the breaded cheese curds in a single layer and fry for 2-3 minutes until golden brown and crispy. Turn and fry the other side for 1-2 minutes. Transfer to a paper towel-lined plate.

8. 8

   Pour the raspberry vinaigrette over the vegetable mixture and toss gently until all ingredients are evenly coated.

9. 9

   Divide the dressed salad among serving bowls or plates. Top each portion with crispy cheese curds, egg crisps, and a garnish of green onion tops.

10. 10

    Serve immediately while the cheese curds and egg crisps are still warm and crispy, creating a delightful contrast with the cool, fresh vegetables.