Emerils Kicked Up Chefs Salad Recipes

EMERIL'S KICKED UP CHEF'S SALAD

Steps:

• In a small bowl, combine the shallots and vinegar. Let sit for 10 minutes. Add the cream and mustard, and whisk to combine. Add the oil in a steady stream and whisk until emulsified. Season to taste with salt and pepper.
• Line 4 large plates with the Bibb lettuce leaves.
• In a large bowl, combine the lettuces, tomatoes, endive, cheese, ham, and chicken. Add dressing to taste and toss to coat. Arrange the mixture in the center of the Bibb lettuce leaves. Decoratively arrange the egg slices around the outer edges of the greens. If desired, drizzle with more dressing. Garnish with the chives and parsley and serve.

EMERIL'S KICKED UP MAC AND CHEESE RECIPE

Steps:

• Preheat the oven to 350°F.
• Prepare pasta according to package directions. Drain. Set aside.
• Grease a 9 x 9 x 2-inch square baking dish with the butter.
• In a mixing bowl, whisk eggs and milk together.
• Season mixture with salt and pepper.
• Add 1 cup Cheddar cheese, 1 cup White Cheddar cheese and the tater tots. Mix thoroughly.
• Pour cooked pasta into oven-safe baking dish.
• Pour cheese mixture over pasta.
• Sprinkle top with remaining cheese.
• Place in oven and bake for 40 to 45 minutes or until the top is golden-brown.

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.