Emeril's Salad (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Ingredients:
1 cup whole sun-dried tomatoes, not packed in oil |
3/4 cup olive oil, plus extra for drizzling |
2 sprigs fresh rosemary |
1 sprig fresh thyme |
2 cloves garlic, peeled and smashed |
2 1/2 cups cubed white bread, crusts removed, cut into 3/4-inch cubes |
essence, recipe follows |
12 cups loosely packed assorted baby greens |
3/4 cup grated pepper jack cheese |
2 tablespoons balsamic vinegar |
2 tablespoons extra-virgin olive oil |
salt and freshly ground black pepper |
6 tablespoons alfalfa or broccoli sprouts |
Directions:
1. Place tomatoes in a small saucepan and cover with water. Bring to a boil over high heat and boil for 2 minutes, or until plumped and tender. Remove saucepan from the heat and drain off the water. Heat the 3/4 cup olive oil, rosemary, thyme, and garlic in a separate small saucepan, just until warmed through. Pour warm oil and herbs over the drained tomatoes. Cool and place tomatoes, oil, and herbs in a non-reactive container, in the refrigerator until ready to use. These will keep refrigerated for up to 1 week.
2. Preheat oven to 350 degrees F.
3. Place bread cubes in a medium bowl and drizzle with olive oil, tossing to coat. Season croutons generously with Essence and toss to coat. Place croutons on a small baking sheet and bake for 10 to 12 minutes, or until croutons are completely crisp. Cool completely.
4. To assemble the salads, place lettuce and cheese in a large mixing bowl. Remove several tomatoes from the oil and julienne about 6 tablespoonfuls. Add the tomatoes to the lettuce. Drizzle extra-virgin olive oil and balsamic vinegar over the lettuce, and toss to coat. Season with salt and pepper, to taste. Divide the salad equally among 6 salad plates. Place 4 to 5 croutons on each plate and top each salad with 1 tablespoon of the sprouts. Serve immediately.
5. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
6. 2 1/2 tablespoons paprika
7. 2 tablespoons salt
8. 2 tablespoons garlic powder
9. 1 tablespoon black pepper
10. 1 tablespoon onion powder
11. 1 tablespoon cayenne pepper
12. 1 tablespoon dried oregano
13. 1 tablespoon dried thyme
14. Combine all ingredients thoroughly.
15. Yield: 2/3 cup
16. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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