Rainbowheartstar’s Weblog

“The greatest effort is not concerned with results.”

Emiril’s salad.( sundried tomatoes) February 8, 2008

Filed under: recipes/ gardening — rainbowheartstar @ 11:57 pm
Emeril’s Salad

Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Emeril’s Classics

 
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
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

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s