In a bowl, combine the rices, olives, egg, onion, parsley, tomatoes, vinegar, oil and mustard. Season with Essence, salt and pepper. Place the Romaine on each salad plate as a base. Fill the tomatoes with the salad and place it on the greens. Garnish with Parmesan cheese. This salad is best when served at room temperature.
Yield: 2 servings
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):