Food Network: Emeril's Taco Salad with a Roasted Poblano Buttermilk Dressing

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Emeril's Taco Salad with a Roasted Poblano Buttermilk Dressing
Recipe courtesy Emeril Lagasse, 2000

Ingredients
1/2 cup olive oil
2 teaspoons Creole or other whole grain mustard, plus 2 tablespoons
2 fresh limes, juiced
1 small fresh jalapeno, minced
1 pound flank steak, trimmed
Sea salt
Freshly ground black pepper
1 medium poblano pepper, roasted, peeled and seeded
1 large egg
1 fresh lemon, juiced
1 teaspoon chopped garlic

Salt
1 cup vegetable oil
1/2 cup buttermilk
1 head iceberg lettuce, cleaned and cored
1 cup thinly sliced red onions
2 medium Vine-ripened tomatoes, cored, seeded and diced
1 cup fresh sweet corn kernels, roasted
1/2 pound Monterey Jack cheese, grated
1 medium avocado
16 small corn tortillas, cut into eighths
1/2 cup chopped green onions, green part only

Directions
In a mixing bowl, whisk the oil, 2 teaspoons of the

mustard, lime juice and jalapeno, until well blended. Season both sides of the
flank steak with the sea salt and pepper. Place the steak in a large resealable
plastic bag and pour the marinade over the steak. Seal the bag completely and
shake several times, to evenly distribute the marinade. Place in the refrigerator
and marinate overnight.

Remove the steak from the refrigerator and bring to room temperature. Set aside.
Preheat the fryer. Preheat the grill.

Place the steak on the grill and cook for 3 to 4 minutes on each side for medium
rare. Remove from the grill and allow to rest for a couple of minutes before
slicing.

In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2

tablespoons of mustard, and garlic. Blend on until smooth. Season with salt and
pepper. With the blender running, slowly drizzle in the oil until the mixture is
slightly thick. Add the buttermilk and continue to blend for 1 minute. Season with
salt and pepper. Cover and refrigerate for at least 1 hour. The dressing will keep
for up to 2 days in the refrigerator.

Fry the tortilla chips in batches until golden brown. Remove and drain on paper
towels. Season with salt. Set aside.

In a large mixing bowl, toss the lettuce with as much dressing as you wish. Season
with salt and pepper. Toss well. Cover the bottom of a large rectangle plastic
container with a lid with the lettuce. Slice the steak on a bias into 2 inch
slices and place over the lettuce. Layer the onions, tomatoes, corn and cheese
over the steak. Cover with the lid and refrigerate until ready to use. The salad

can be made one day ahead of time.

When ready to serve, remove the peel and pit of the avocado. Small dice the
avocado and season with salt and pepper. Add to the salad along with the tortilla
chips. Toss well and serve.