Emeril's Herb Salad
From the Farm to Your Fork
In this salad herbs are used like lettuce, courtesy of your garden or your neighborhood farmer's market. Large pieces are tossed with red leaf, a lemony bright vinaigrette, chopped eggs and capers. Any leftover vinaigrette is delicious over steamed green beans or grilled fish.
Combine all the herbs (there should be a generous 3/4 cup total) and set aside in a small bowl.
In another bowl, add the shallot, lemon zest, and lemon juice. Slowly whisk in both oils to form a vinaigrette. Add 1/2 teaspoon salt and 1/4 teaspoon pepper, and set aside.
Combine the lettuce, herbs, eggs, and capers in a medium bowl. Season lightly with salt and pepper. Stir the vinaigrette and add 4 tablespoons. Toss gently. Divide the salad among six serving plates or transfer it to a serving bowl. Garnish with the cheese, and drizzle with more vinaigrette as desired.
Recipe courtesy Emeril Lagasse, "Farm to Fork: Cooking Local, Eating Fresh" courtesy MSLO, Inc
Food styled by Karen Pickus