Emeril's Wedgie Salad

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 15 min
  • Inactive: 1 hr
  • Cook: 15 min
  • Yield: 4 servings
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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

Leftover Garlic Bread Croutons:

2 cups leftover garlic bread, cut into 1-inch cubes

2 tablespoons olive oil

Emeril's Essence, recipe follows

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

Directions

  1. 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.
  2. 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:

  1. 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.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

  1. Combine all ingredients thoroughly.
  2. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

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