For Garlic Cream

• 6 garlic cloves, peeled
• 1 qt water
• 1 head garlic
• 2 tbsp olive oil
• 1 cup white wine
• 2 shallots, sliced
• ½ cup heavy cream
• pinch of allspice
• salt & pepper

For Frog Legs

• 12 frog legs, split
• 1 quart water
• 1 cup all-purpose flour
• salt & pepper
• 3 eggs, beaten
• 2 cups slivered almonds
• canola oil to fill 2"-3" in skillet (about 2 cups)

For Parsley Salad

• 1 shallot, sliced
• ¼ cup lemon juice
• zest of ½ lemon
• salt & pepper
• ¼ cup olive oil
• 2 cups packed flat-leaf parsley
• ½ cup frisée or other salad greens

Make Garlic Cream*

1. Preheat ovent o 350º
2. Cut off the top of a head of garlic, rub with olive oil, wrap in tinfoil and roast in oven for about 45 minutes. Squeeze cloves out of the bulb
3. Bring a small saucepan of water to a boil. Blanch the garlic cloves and boil 2-3 minutes. Remove to a bowl of ice water. Repeat the blanching process 1-2 more times
4. In a separate medium saucepan, add wine and shallots and reduce by half. Add roasted and blanched garlic, allspice, heavy cream and heat to boil. Reduce by half
5. Transfer to a food processor or blender and puree until smooth

Prep & Fry Frog Legs

1. Rinse the frog legs under running cold water and set aside 
2. Fill a 2 quart sauce pot with 1 quart of water and a pinch of salt and bring to a boil
3. Add the frog legs and leave boil 5 minutes. Remove with a slotted spoon and shock in a bowl of ice water. Remove from ice water and place on paper towels to dry
4. Season with salt & pepper then toss in flour to coat
5. Transfer to egg mixture and dip, allowing excess to drain off
6. Add 1 tbsp excess flour to the almonds. Sprinkle crumbled, sliced almond mixture over the frog legs to coat
7. Preheat a heavy-bottomed pan over medium. Add 2" - 3" of oil and and heat oil to 360°
8. Fry frog legs on first side, 2-3 minutes
9. Reduce heat and flip frog legs. Cook another 2-3 minutes on the second side
10. Remove from pan and place on paper towel to absorb excess oil. Season with salt while warm

Make Salad & Plate

1. Whisk lemon juice, olive oil and shallots together in a bowl
2. Dress parsley and greens
3. Season with salt and pepper
4. Spoon some garlic cream on bottom of plate. Lay frog legs over cream and serve salad on top or on the side