You may also like
Categories:
blue cheese lemon juice Worcestershire sauce hot pepper kosher salt freshly ground black pepper olive oil sour cream buttermilk head iceberg lettuce bacon garlic bread garlic fresh chives
Viewed: 55 - Published at: 8 years agoIngredients
- 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
Method
- 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.
- 2 cups leftover garlic bread, cut into 1-inch cubes
- 2 tablespoons olive oil
- Emeril's Essence, recipe follows
- 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.
- Yield: 2 cups croutons
- 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
- Combine all ingredients thoroughly.
- Yield: 2/3 cup
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.
