Emerils Salad Recipes

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EMERIL'S WEDGIE SALAD



Emeril's Wedgie Salad image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

8 ounces blue cheese, crumbled
3 tablespoons fresh lemon juice
1/2 teaspoon Worcestershire sauce
1/2 teaspoon hot pepper sauce
1/2 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
3 tablespoons olive oil
3/4 cup sour cream
6 tablespoons buttermilk
1 large head iceberg lettuce, cored, washed, and patted dry
8 slices cooked bacon
Louisiana Garlic Bread, recipe follows
Leftover Garlic Bread Croutons, recipe follows
Chopped fresh chives, for garnish
2 cups leftover garlic bread, cut into 1-inch cubes
2 tablespoons olive oil
Emeril's Essence, recipe follows
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

EMERIL'S KICKED UP CHEF'S SALAD



Emeril's Kicked Up Chef's Salad image

Provided by Emeril Lagasse

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup finely sliced shallot rings
2 tablespoons white wine vinegar
2 tablespoons heavy cream
2 teaspoons Dijon mustard
1/4 cup plus 2 tablespoons olive oil
1 head Bibb lettuce, leaves separated, washed and spun dry
3 cups baby red leaf or oak leaf lettuces, washed and spun dry
2 Roma plum tomatoes, peeled, seeded, and finely diced
1 Belgian endive, cut into chiffonade
1/3 pound Gruyere cheese, cut into thin strips
1/3 pound cooked ham, cut into thin strips (about 3/4 cup)
1/4 pound smoked chicken breast or turkey breast, cut into thin strips
2 large eggs, hard boiled, peeled and cut crosswise into thin slices
Chopped chives, for garnish, optional
Chopped parsley leaves, for garnish, optional

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 FAVORITE POTATO SALAD



Emeril's Favorite Potato Salad image

Provided by Food Network

Categories     side-dish

Time 3h57m

Yield 2 quarts of potato salad, or about 8 servings

Number Of Ingredients 9

14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well
6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.
  • In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

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