Yield: 4 servings
Measure | Ingredient |
---|---|
2.00 \N | boneless skinless chicken breasts |
1 \N | drizzle of olive oil |
1 \N | bayou blast; see * note |
½ pounds | raw bacon; diced |
½ cup | extra-virgin olive oil |
1 \N | juice from one fresh lemon |
½ pounds | maytag blue cheese |
1 \N | salt; to taste |
1 \N | freshly-ground black pepper; to taste |
1.00 \N | avocado; peeled, pitted |
1.00 \N | beefsteak tomato; peeled, seeded, |
1 \N | and small diced |
2.00 \N | hard-boiled eggs |
2.00 \N | bibb lettuce heads; washed, patted dry, |
1 \N | and thinly sliced |
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.
Preheat the grill. Season the chicken breast with olive oil and Bayou Blast. Place the chicken on the grill and cook for 4 minutes on each side. Remove from the grill and small dice the chicken. In a skillet, over medium heat, render the bacon until crispy, about 6 to 8 minutes. In a mixing bowl, whisk the olive oil and lemon juice together. Whisk in ¼ pound of the blue cheese, a handful at a time.
Whisk well. Season with salt and pepper. Set aside. Using a knife, dice the avocado. Season with salt and pepper. Season the tomatoes with salt and pepper. Thinly slice the eggs and season with salt and pepper. In a large bowl, toss the lettuce with the dressing. Season with salt and pepper. Mound the lettuce in the center of each plate.
To garnish each salad, make a row of each; avocados, chicken, tomatoes, remaining blue cheese, bacon and eggs. Serve immedietly.
This recipe yields 4 servings.
Recipe Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1B53 broadcast 09-03-1998) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...
09-25-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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