Emeril's Wedgie Salad (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
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 |
Directions:
1. 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.
2. 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.
3. Leftover Garlic Bread Croutons:
4. 2 cups leftover garlic bread, cut into 1-inch cubes
5. 2 tablespoons olive oil
6. Emeril's Essence, recipe follows
7. 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.
8. Yield: 2 cups croutons
9. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
10. 2 1/2 tablespoons paprika
11. 2 tablespoons salt
12. 2 tablespoons garlic powder
13. 1 tablespoon black pepper
14. 1 tablespoon onion powder
15. 1 tablespoon cayenne pepper
16. 1 tablespoon dried oregano
17. 1 tablespoon dried thyme
18. Combine all ingredients thoroughly.
19. Yield: 2/3 cup
20. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
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