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Emeril's Wedgie Salad

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2005

Show: Emeril LiveEpisode: Cooking on a Budget

Rated: 5 stars out of 5Rate itRead users' reviews (5)

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Times:

Prep
15 min
Inactive Prep
1 hr 0 min
Cook
15 min
Total:
1 hr 30 min
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Ingredients

  • 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

Directions

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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Read more Comments & Reviews (5)

Comments & Reviews

  • recipe Emeril's Wedgie Salad
    Jill London, AL 04-05-2008

    Flag

    Excellent!

    Rated: 5 stars out of 5
    Super easy and super excellent blue cheese dressing. Will def make again.
  • recipe Emeril's Wedgie Salad
    Rebecca san pedro, CA 04-28-2007

    Flag

    Pretty good and easy

    Rated: 4 stars out of 5
    Found the dressing to be more of a BC vinagrette. Think adding mayo would be good. I might not add the lemon juice next... time. Very good.Read more
  • recipe Emeril's Wedgie Salad
    DAVID Denver, CO 04-19-2007

    Flag

    oh yeah!

    Rated: 5 stars out of 5
    Made this for a dinner party last night and it was a huge hit. Nice change of pace from the current weeds as a salad trend... with some precious vinegarette. I did add about 1/2 cup of good mayo ot the dressing - BAM.Read more
  • recipe Emeril's Wedgie Salad
    judy Califon, NJ 01-12-2007

    Flag

    Best blue cheese dressing ever

    Rated: 5 stars out of 5
    My husband and I love blue cheese, and this dressing was dynamite. I was skeptical about iceberg lettuce, but it all comes... together beautifully with the croutons and bacon. Yum!!!!Read more
  • recipe Emeril's Wedgie Salad
    Gwen Herndon, VA 06-09-2005

    Flag

    Great Easy Salad!!

    Rated: 5 stars out of 5
    This is a very easy salad to make and it taste great. An extra added bonus is the ingredients down't cost a lot.
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