Monday, August 1, 2011

Emeril's Salad

*photo courtesy of cooking channel: emeril's salad

have you ever been on the search for a fancy, dinner-party-esque salad worthy-of-the-china?!

as someone who loves to host, i was on a mad search for a salad that could be plated & served at my mother-in-laws birthday dinner party {read: fancy}. my summer go-to has been the green jacket salad, which is awesome for "serve-yourself-parties" but reads more casual.

after resorting to one of my favorite cookbooks that never disappoints, emeril 20-40-60, i came across a simple, yet elegant salad that proved to be both pretty & a crowd pleaser!

*note-start by making your croutons first, or ahead of time. they can hang out until you are ready to top your salad.

{emeril's simple croutons}
*recipes adapted from emeril 20-40-60

  • 1 french baguette, cut into 1/2 inch pieces
  • 1/2 cup extra-virgin olive oil
  • 3/4 teaspoon Emeril's Original Essence
  • salt & pepper, to taste
1. pre-heat oven to 300 degrees.

2. combine all ingredients in a large mixing bowl & toss quickly to coat croutons. transfer to a baking sheet & spread evenly. bake, rotating the the baking sheet & tossing croutons to ensure even cooking throughout, about 25-30 minutes or until golden & crisp.

3. set aside to cool completely & store in an airtight container.

{emeril's salad}
*recipes adapted from emeril 20-40-60

ingredients {in order of use}
  • 1 {5.5 ounce} bag assorted baby salad greens
  • 1/2 cup pepper jack cheese, grated
  • 1/4 teaspoon rosemary, chopped
  • 1/4 teaspoon thyme, chopped
  • 1/3 cup oil-packed, julienned, sundried tomatoes, drained
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • salt & pepper, to taste
  • 4-6 tablespoons alfalfa sprouts

1. to make the salad, place the greens, cheese, chopped herbs & sundried tomatoes in a large mixing bowl {nothin' fancy-you won't be serving from this!}

2. in a small plastic container, mix the balsamic vinegar, olive oil, salt & pepper to taste. shake to mix & toss with salad to coat.

3. divide salad equally among plates. top with 4-5 croutons, 1 tablespoon sprouts/salad & serve immediately. fancy eh?!

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