Main
Recipes
Arugula Stuffed Fried Vidalia Onion Ring Salad with Lemon-Herb Vinaigrette (Emeril Lagasse) Recipe

Arugula Stuffed Fried Vidalia Onion Ring Salad with Lemon-Herb Vinaigrette (Emeril Lagasse) Recipe

Posted by

Rate It!

Arugula Stuffed Fried Vidalia Onion Ring Salad with Lemon-Herb Vinaigrette (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1 1/2 lb rib eye steak
2 tbsp chopped assorted fresh herbs , such as parsley , chives , tarragon , basil , and cilantro
1 tbsp minced shallots
1 tsp minced garlic
3 tbsp fresh lemon juice
1/4 cup olive oil
1/4 cup extra-virgin olive oil
3 cups rice flour
1 to 1 1/2 cups cold seltzer water
2 tsps salt , plus 1/2 tsp
1 tsp freshly ground black pepper , plus 1/4 teaspoon
10 oz arugula, cleaned and stems removed
1 cup all-purpose flour
1 tbsp essence , recipe follows
2 large vidalia onions , or other sweet onions such as oso sweet, walla walla, or maui, peeled and sliced into 1/2-inch rings
6 cups vegetable oil, for frying
1/4 cup shaved parmesan , as garnish
1 lb large, round tomatoes, sliced
2 tbsp balsamic vinegar
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried leaf oregano
1 tbsp dried thyme

Directions:

Preheat a grill.
Season the rib eye with Essence, salt, and pepper. Place the rib eye on the grill and cook until done. Remove from the grill and let rest for 5 minutes before slicing into thin slices.
Combine the herbs, shallots, garlic, lemon juice, salt, and pepper in a medium bowl and whisk to blend. Slowly add the olive oils in a steady stream, whisking constantly until the mixture thickens.
Combine the rice flour, seltzer water, 2 teaspoons of salt and 1 teaspoon of pepper in a medium bowl, and whisk to form a smooth paste. Combine the flour and Essence in a shallow bowl. Toss the largest, outer onion rings in the seasoned flour, and dredge in the batter, shaking to remove any excess. (Save the remaining, smaller onion rings for another use.)
Heat the oil in a large, deep pot or electric fryer 350 degrees F. Carefully add the onion rings to the hot oil, and cook, turning occasionally to prevent the pieces from sticking together, until golden on all sides, 2 to 3 minutes. Drain on paper towels and season with salt and pepper to taste.
Place the arugula in a large bowl, and toss with the vinaigrette and remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Set aside. Place a tomato slice and 1 fried onion ring in the center of each salad plate and stuff with the dressed arugula and steak. Garnish with the Parmesan and a drizzle of balsamic vinegar, and serve.
Essence (Emeril's Creole Seasoning):
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2486.12 Kcal (10409 kJ)
Calories from fat	1067.97 Kcal
		% Daily Value*
Total Fat	118.66g	183%
Cholesterol	118.56mg	40%
Sodium	5732.91mg	239%
Potassium	3391.37mg	72%
Total Carbs	292.11g	97%
Sugars	11.1g	44%
Dietary Fiber	24.05g	96%
Protein	62.26g	125%
Vitamin C	51mg	85%
Vitamin A	0.1mg	4%
Iron	11.1mg	62%
Calcium	409.3mg	41%

Amount Per 100 g
Calories	237.37 Kcal (994 kJ)
Calories from fat	101.97 Kcal
		% Daily Value*
Total Fat	11.33g	183%
Cholesterol	11.32mg	40%
Sodium	547.36mg	239%
Potassium	323.8mg	72%
Total Carbs	27.89g	97%
Sugars	1.06g	44%
Dietary Fiber	2.3g	96%
Protein	5.94g	125%
Vitamin C	4.9mg	85%
Iron	1.1mg	62%
Calcium	39.1mg	41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.