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Emeril's Taco Salad with a Roasted Poblano Buttermilk Dressing Recipe

Emeril's Taco Salad with a Roasted Poblano Buttermilk Dressing

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Average Rating:

Total Reviews: 15

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  • on February 23, 2013

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    I was looking for more zip in the dressing.,.was just right for me with cumin added to the dressing

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  • on July 07, 2012

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    Tried the drsg with a different taco salad and it was delicious. The drsg was so easy to make and kept well for two days. Next time I am definitely making this whole recipe, can't wait!

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  • on January 30, 2011

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    Preparation and final flavors are terrific! FYI...we intentionaly made this recipe 4 times using different meats: skirt, flank, sirloin and new york strip. The spices and ingredients listed in the recipe...the flavor was always the same...delicious!. The only variation was the type of beef used. This recipe is a keeper! Annie, Milpitas, CA

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  • on June 07, 2010

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    I made exactly like the recipe, but used skirt steak instead of flank. So was so delicious we could stop eating it. This is a must make.

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  • on May 13, 2010

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    My husband and kids loved this salad!!! I did all the prep work (cooked skirt steak, made dressing, fried chips... the day before so all my husband had to do was put it all together tonight while i was at work. and i did the corn & poblano roasting the day before that. at first my husband actually complained that he had to put so much stuff together... then they ate it. they called and text messaged me over and over how much they loved this dinner! my 6 year old said this is her 2nd most favorite dinner ever! 1st is giada's roman style chicken (and i add white beans cause she loves them over mashed potatoes. honestly any recipe that incorporates lots of veggies is wonderful!

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  • on March 18, 2010

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    The dressing is absolutely delicious! For the creole, I used Emeril's Bayou Blast seasoning that I bought at the store. The dressing has really good flavor - I use it on all my salads!

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  • on November 02, 2009

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    The dressing alone is divine. I used in on the green salad we served last night at a dinner party. How does he come up with these recipes? Everything about this meal is soooooooo good.

    Quick tip. Try roasting a bunch of the poblano peppers, seeding and peeling them, and then wrapping them up good and freezing them for later use. I put about 10 of the peppers individually in freezer paper and then put them in a freezer bag. I've been using them here and there and they thaw in seconds in a microwave. They freeze beautifully. I've used them in sandwiches, (think philly cheese steak, and in the dressing for this recipe.

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  • on October 06, 2009

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    I'm sure the entire recipe is wonderful, but must admit to only having made the salad dressing. But it is worth singing the praises of the dressing alone as it is truly delicious. The roasted poblano lends a smooth smokiness to the tang of the buttermilk and mustard. We dressed a salad of thinly sliced green cabbage and scallions and enjoyed it with charcoal grilled chile-lime game hens and corn on the cob. My husband said he could have simply drunk the dressing, it was so good. Thankfully he didn't, and we were able to enjoy it on mixed greens for the rest of the week.

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  • on July 20, 2009

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    This is the best Taco Salad I have had yet and I thought I had tried all of the variations on the Taco Salad that there was. The Buttermilk dressing is great and can be kept around for other dishes as well. Thank you Emeril. You never disappoint us.

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  • on April 28, 2009

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    Made the salad w/o the meat for a covered dish meal at work. The dressing was so good, I immediately made it again for Easter family dinner with extra dressing for dipping and sandwiches. Another platonic dish for Emeril!

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