Best Emeril Lagasses Creole Olive Salad Recipes

Emeril Lagasse's Creole Olive Salad image

Provided by COOKGIRl

Categories Fruit

Time 15m

Yield 2 1/2 cups salad

Number Of Ingredients 8

1 cup pitted brine-cured black olives, sliced (such as Nicoise)
1 cup large pimento stuffed olive, sliced
1/2 cup extra-virgin olive oil (good quality, please!)
2 tablespoons minced shallots (I tried cippolini and shallots in combination)
2 tablespoons finely chopped celery (I added 1 tablespoon of minced celery leaves, too)
2 tablespoons minced fresh flat-leaf parsley (aka Italian parsley)
2 teaspoons minced garlic (GAH-lic)
1 1/2 teaspoons fresh ground black pepper

Steps:

Combine black olives, pimiento-stuffed green olives, olive oil, shallots, celery, parsley, garlic, and pepper in a medium sized non-reactive mixing bowl.
Cover and refrigerate until ready to use. Note: I liked the taste of the salad better at room temperature.
Emeril says: "Olive Salad is used to dress those wonderful Italian sandwiches called muffalettas.".
We served the olive salad over a bed of mixed greens which included baby arugula.
Yield is estimated.

Emeril's Essence Creole Seasoning image

Provided by Emeril Lagasse

Time 7m

Yield 2/3 cup

Number Of Ingredients 8

Steps:

Emeril's Wedgie Salad image

Provided by Emeril Lagasse

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

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
2 cups leftover garlic bread, cut into 1-inch cubes
2 tablespoons olive oil
Emeril's Essence, recipe follows
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

Steps:

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

Creole Salad image

Provided by Dreamer in Ontario

Categories Peppers

Time 10m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 9

3 tomatoes, fresh
1 green pepper
4 stuffed green olives
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 teaspoon cayenne