Emeril Lagasses Creole Olive Salad Recipes

EMERIL LAGASSE'S CREOLE OLIVE SALAD

Steps:

• Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
• Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
• Emeril says: "Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.".
• We served the olive salad over a bed of mixed greens which included baby arugula.
• Yield is estimated.

SALAD TROPICALE

Steps:

• Halve and core the Bibb lettuce. Gently separate the leaves. Rinse and spin dry the lettuce leaves. Divide the lettuce among 4 plates, arranging the leaves so as to create a bowl on each plate. Sprinkle the lettuce bowls with the salt and pepper.
• Divide the hearts of palm pieces, tomatoes, avocados, and cucumbers evenly among the 4 plates, forming neat individual piles of each within the lettuce bowls. Spoon 3 generous tablespoons of vinaigrette or dressing over each salad. Serve immediately.
• Whisk the buttermilk, mayonnaise, sour cream, minced green onion tops, lemon juice, garlic, lemon zest, salt, pepper, and Creole seasoning, if using, together in a nonreactive mixing bowl. Use immediately, or store in a covered nonreactive container in the refrigerator for up to 3 days.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
• In a medium bowl, whisk together the vinegar, shallot, mustard, salt, and pepper. While constantly whisking, add the vegetable oil and olive oil in a thin, steady stream until they are completely incorporated and the dressing is emulsified. Stir in the fresh herbs, and adjust the seasoning to taste, if necessary. Serve the vinaigrette immediately or refrigerate in a covered nonreactive container for up to 2 days.

HEIRLOOM AND CREOLE TOMATO SALAD

Steps:

• In a small mixing bowl, whisk the olive oil, vinegar, garlic, and herbs until incorporated. Season the vinaigrette with salt and pepper. With a serrated knife, quarter the Heirloom tomatoes. Slice the Creole tomato into 1/2-inch slices. Cut the Vidalia onion into thin slices or rings. Peel and remove the pit of the avocados. Slice the avocados into 1-inch slices. Season all the vegetables (both sides) with salt and fresh black pepper. Arrange all the vegetables on a large platter along with the cheese. Drizzle the dressing over the entire platter. Serve the salad with the croutons.
• Combine all the ingredients in a food processor with a metal blade and process for 30 seconds. Use immediately or store. Will keep for several days in an airtight container in the refrigerator.
• Yield: 2 cups

EMERIL'S SALAD

Steps:

• To assemble the salad, place the greens, cheese, chopped thyme, and chopped rosemary in a large mixing bowl. Add the julienned sun-dried tomatoes. Drizzle the balsamic vinegar and extra- virgin olive oil over the salad, and season with salt, and pepper, to taste. Gently toss the ingredients to coat well.
• Divide the salad equally among 4 salad plates. Place 4 or 5 croutons on each plate, and top each salad with 1 tablespoon of the sprouts. Serve immediately.
• Preheat the oven to 300 degrees F.
• Combine the diced bread, olive oil, Creole seasoning, salt, and pepper in a large mixing bowl, and toss quickly to coat the croutons well. Transfer the croutons to a baking sheet and spread them out in a single layer. Bake, rotating the baking sheet front to back midway through, or until the bread cubes are crisp all the way through and golden, 25 to 30 minutes. Remove the bread from the oven and set aside to cool completely. Store the croutons in an airtight container at room temperature.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

EMERIL'S WEDGIE SALAD

Steps:

• Combine half of the blue cheese, the lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium mixing bowl. Using the back of a fork, mash the mixture together to form a thick paste. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy. Add the sour cream and buttermilk and mix well. Cover and refrigerate for 1 hour. Adjust seasonings with salt and pepper, if needed.
• Cut the lettuce into 4 wedges and place each wedge on a salad plate. Spoon about 1/4 cup of the dressing over each wedge. Crumble remaining cheese over each wedge and arrange 2 slices of bacon around each plate. Place croutons around each salad wedge. Garnish with additional cracked black pepper and fresh chives and serve immediately.
• Preheat oven to 350 degrees F. Toss garlic bread with the olive oil in a large bowl. Season lightly with the Essence and spread bread onto a baking sheet. Bake until golden brown and crisped through, 10 to 15 minutes.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.