Best Emerils Taco Salad Recipes

EMERIL'S TACO SALAD

Emeril's Taco Salad image

This salad has a great dressing. A nice summer meal you can "eat with your hands". I don't make my own chips like the recipe calls for, I just used the unsalted restaurant style kind.

Provided by Miss Erin C.

Categories Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 22

Ingredients

1/2 cup olive oil
2 teaspoons creole mustard or 2 teaspoons other whole grain mustard
2 fresh limes, juiced
1 small fresh jalapeno, minced
1 lb flank steak, trimmed
sea salt
fresh ground black pepper
1 medium poblano pepper, roasted,peeled and seeded
1 large egg
1 fresh lemon, juiced
1 teaspoon chopped garlic
salt
1 cup vegetable oil
1/2 cup buttermilk
1 head iceberg lettuce, cleaned and cored
1 cup thinly sliced red onion
2 medium vine-ripened tomatoes, cored,seeded and diced
1 cup fresh sweet corn kernel, roasted
1/2 lb monterey jack cheese, grated
1 medium avocado
16 small corn tortillas, cut into eighths
1/2 cup chopped green onion, green part only

Steps:

In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and jalapeno, until well blended.
Season both sides of the flank steak with the sea salt and pepper.
Place the steak in a large resealable plastic bag and pour the marinade over the steak.
Seal the bag completely and shake several times, to evenly distribute the marinade.
Place in the refrigerator and marinate overnight.
Remove the steak from the refrigerator and bring to room temperature.
Set aside.
Preheat the fryer.
Preheat the grill.
Place the steak on the grill and cook for 3 to 4 minutes on each side for medium rare.
Remove from the grill and allow to rest for a couple of minutes before slicing.
In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of mustard, and garlic.
Blend on until smooth.
Season with salt and pepper.
With the blender running, slowly drizzle in the oil until the mixture is slightly thick.
Add the buttermilk and continue to blend for 1 minute.
Season with salt and pepper.
Cover and refrigerate for at least 1 hour.
The dressing will keep for up to 2 days in the refrigerator.
Fry the tortilla chips in batches until golden brown.
Remove and drain on paper towels.
Season with salt.
Set aside.
In a large mixing bowl, toss the lettuce with as much dressing as you wish.
Season with salt and pepper.
Toss well.
Cover the bottom of a large rectangle plastic container with a lid with the lettuce.
Slice the steak on a bias into 2 inch slices and place over the lettuce.
Layer the onions, tomatoes, corn and cheese over the steak.
Cover with the lid and refrigerate until ready to use.
The salad can be made one day ahead of time.
When ready to serve, remove the peel and pit of the avocado.
Small dice the avocado and season with salt and pepper.
Add to the salad along with the tortilla chips.
Toss well and serve.

Nutrition Facts : Calories 1009.6, Fat 80.3, SaturatedFat 18.4, Cholesterol 100.8, Sodium 337.6, Carbohydrate 46.2, Fiber 10.5, Sugar 6.4, Protein 33.8

EMERIL'S WEDGIE SALAD

Emeril's Wedgie Salad image

Provided by Emeril Lagasse

Categories side-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 25

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
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.