Emeril's Wedgie Salad

Total Time:
1 hr 30 min
15 min
1 hr
15 min

4 servings

  • 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
  • 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.

  • 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.

Leftover Garlic Bread Croutons:
  • 2 cups leftover garlic bread, cut into 1-inch cubes

  • 2 tablespoons olive oil

  • Emeril's Essence, recipe follows

  • 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.

  • Yield: 2 cups croutons

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.

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