Emeril's Salad

By drinkfairy

This is a simplified version of the signature salad served at Emeril’s Restaurant in New Orleans. It’s been on the menu since day one. Try it and you’ll see why folks keep asking for it after all these years.

Ingredients

• 8 cups (about 4 ounces) loosely packed assorted baby salad greens
• 1 ⁄2 cup (about 3 ounces) grated pepper Jack cheese
• 1 ⁄4 teaspoon chopped fresh rosemary
• 1 ⁄4 teaspoon chopped fresh thyme
• 1 ⁄4 cup (about 2 ounces) whole oil-packed sundried tomatoes, drained and julienned
• 2 tablespoons balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• Salt and freshly ground black pepper
• Simple Croutons (page 136) or store-bought croutons, for serving (optional)
• 4 tablespoons alfalfa sprouts or broccoli sprou

Details

Servings 4

Preparation

Step 1

1. To assemble the salad, place the greens, cheese, and chopped herbs in a large mixing bowl. Add the julienned sundried tomatoes. Drizzle the balsamic vinegar and extra-virgin olive oil over the salad, and season with salt and pepper to taste. Toss to coat well.

2. Divide the salad equally among four salad plates. Place 4 or 5 croutons on each plate, and top each salad with 1 tablespoon of the sprouts. Serve immediately.