Food Network: Emeril's Salad

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Emeril's Salad
Recipe courtesy Emeril Lagasse, 2004

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

Instructions
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.

Preheat oven to 350 degrees F.

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.

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.

Emeril's ESSENCE Creole Seasoning (also referred to as

Bayou Blast):
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

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie
Tirsch, published by William and Morrow, 1993.