TOTAL TIME: 20 min
Prep: 15 min
Inactive Prep: 5 min
Cook: --
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 large head Bibb lettuce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (14-ounce) jar hearts of palm, drained, and cut diagonally into quarters
  • 2 medium-size vine-ripened tomatoes, each cut into 8 wedges
  • 2 firm-ripe Hass avocados, halved, seeded, and sliced
  • 1 cucumber, halved lengthwise and cut into 1D4-inch-thick half-moons
  • 3/4 cup Herb Vinaigrette or Buttermilk Dressing, recipes follow
  • Buttermilk Dressing
  • 5 tablespoons buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 2 tablespoons minced green onion tops
  • 1 tablespoon freshly squeezed lemon juice
  • 1 teaspoon minced garlic
  • 1/4 teaspoon finely grated lemon zest
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground white pepper
  • 1/4 teaspoon Emeril's Essence Creole Seasoning, recipe follows, optional
  • Emeril's ESSENCE Creole Seasoning
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Halve and core the Bibb lettuce. Gently separate the leaves. Rinse and spin dry the lettuce leaves. Divide the lettuce among 4 plates, arranging the leaves so as to create a bowl on each plate. Sprinkle the lettuce bowls with the salt and pepper.

Divide the hearts of palm pieces, tomatoes, avocados, and cucumbers evenly among the 4 plates, forming neat individual piles of each within the lettuce bowls. Spoon 3 generous tablespoons of vinaigrette or dressing over each salad. Serve immediately.

Whisk the buttermilk, mayonnaise, sour cream, minced green onion tops, lemon juice, garlic, lemon zest, salt, pepper, and Creole seasoning, if using, together in a nonreactive mixing bowl. Use immediately, or store in a covered nonreactive container in the refrigerator for up to 3 days.
Yield: 1 cup
Prep Time: 5 minutes
In a medium bowl, whisk together the vinegar, shallot, mustard, salt, and pepper. While constantly whisking, add the vegetable oil and olive oil in a thin, steady stream until they are completely incorporated and the dressing is emulsified. Stir in the fresh herbs, and adjust the seasoning to taste, if necessary. Serve the vinaigrette immediately or refrigerate in a covered nonreactive container for up to 2 days.

Yield: 1 generous cup

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Simply Laura

Get Cooking Channel on your TV.