Emeril's Signature Salad

Simplified Version of Salad Served at Emeril's Restaurant in New Orleans

Emeril Lagasse offers some tasty recipes you can prepare for your next potluck.
Difficulty: Easy
Cook Time: min

"This is a simplified version of the signature salad served at Emeril's Restaurant in New Orleans. It's been on the menu since day one. Try it and you'll see why folks keep asking for it after all these years."

-Emeril Lagasse


  • 8 cups (about 4 ounces) assorted baby salad greens, loosely packed
  • 1/2 cup (about 3 ounces) grated pepper jack cheese
  • 1/4 teaspoon fresh rosemary, chopped
  • 1/4 teaspoon fresh thyme, chopped
  • 1/4 cup (about 2 ounces) whole oil-packed sundried tomatoes, drained and julienned
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Simple croutons, recipe follows or store-bought croutons, for serving (optional)
  • 4 tablespoons alfalfa sprouts or broccoli sprouts
  • Cooking Directions

    Prep time: 8 minutes

    Total timl: 8 minutes

    1. To assemble the salad, place the greens, cheese, and chopped herbs in a large mixing bowl. Add the julienned sun dried tomatoes. Drizzle the balsamic vinegar and extra-virgin olive oil over the salad, and season with salt and pepper to taste. Toss to coat well.

    2. Divide the salad equally among four salad plates. Place 4 or 5 croutons on each plate, and top each salad with 1 tablespoon of the sprouts. Serve immediately.

    Recipe courtesy Emeril Lagasse, "Emeril 20-40-60" , HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc

    Recipe Summary

    Main Ingredients: salad greens, cheese, sun dried tomatoes

    Course: Dinner, Lunch, Main Course, Party Platter, Salad, Appetizer/Starter

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