Best Emerils Wedgie Salad Recipes

Holiday Salad image

Provided by Emeril Lagasse

Time 22m

Yield 6 servings

Number Of Ingredients 17

6 large leaves Bibb lettuce, rinsed and patted dry
1 head Belgian endive, stem removed and cut crosswise into thin shreds
Pomegranate seeds, as garnish
2 tablespoons pomegranate juice
1 teaspoon grated orange zest
1/4 cup red wine vinegar
2 shallots, minced
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon Dijon mustard
1/2 cup extra-virgin olive oil
3 oranges, peeled and segmented
1 small red onion, thinly sliced
8 ounces goat cheese, cut crosswise into 6 slices
6 thin slices prosciutto
1 large head radicchio, rinsed, patted dry and torn into bite sized pieces
1 bunch arugula or watercress, rinsed, patted dry and cut int bite sized pieces

Steps:

In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.

Emeril's Favorite Potato Salad image

Provided by Food Network

Categories side-dish

Time 3h57m

Yield 2 quarts of potato salad, or about 8 servings

Number Of Ingredients 9

14 small boiling potatoes, such as red bliss, about 2 1/2 pounds, scrubbed well
6 slices crisp cooked bacon, crumbled
6 hard-boiled eggs, roughly chopped
1/3 cup finely chopped red onion
1/3 cup finely chopped celery
1 cup ranch dressing
2 tablespoons chopped parsley leaves
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

Place the potatoes in a medium saucepan and add enough water to cover by 1-inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves.
In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.