Recipe courtesy of Kristin Lyles
Show: Emeril Live
Print
Red Jalapeno
Total:
27 min
Prep:
20 min
Cook:
7 min
Yield:
6 servings
Level:
Easy
Total:
27 min
Prep:
20 min
Cook:
7 min
Yield:
6 servings
Level:
Easy

Ingredients

For the dressing:
  • 2 cloves peeled garlic
  • 1 teaspoon peeled and minced shallots
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons hot pepper sauce
  • 1/2 teaspoon balsamic vinegar
  • 2 tablespoons water
  • 1/4 cup canola oil
  • 1/4 cup olive oil
  • 2 tablespoons finely chopped cilantro leaves
  • 1 tablespoon fresh lime juice
  • 1 red jalapeno, seeded and diced
  • 2 teaspoons Dijon mustard
For the Salad:
  • 1 large head red leaf lettuce
  • 1 head romaine lettuce
  • 4 to 6 ounces goat cheese, not crumbled
  • 1/4 cup pine nuts, toasted right before serving
  • Lime wedges

Directions

For the dressing: Drop the garlic, shallots, Worcestershire, pepper sauce, vinegar and water into a blender, and puree until smooth. Add additional water if too thick. Slowly add first the canola oil, then the olive oil until the dressing has emulsified. If too thick, add additional water. Pour into a bowl; add the cilantro, lime juice, jalapeno and mustard.

For the salad: Wash, dry and chop the lettuce into bite size pieces. Toss lettuce with dressing to coat.

Now, toast your pine nuts, and while still hot add to the salad. This will melt the goat cheese and create a creamy spicy salad!

Serve with lime wedges.

Cook's Note

You may have extra dressing. Crumble the Goat Cheese over the salad.

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