Fried Chanterelle Salad with Creamy Parmesan Dressing (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
vegetable oil, for frying |
1 cup buttermilk |
1/2 teaspoon hot pepper sauce |
1 cup yellow cornmeal |
1/4 cup all-purpose flour |
1 teaspoon salt |
1/2 teaspoon essence, plus more for seasoning, recipe follows |
1/4 teaspoon freshly ground black pepper |
1/2 pound fresh chanterelle mushrooms, wiped clean |
7 ounces assorted baby greens |
creamy parmesan dressing, recipe follows |
1/4 cup shaved parmesan |
Directions:
1. Pour vegetable oil in a medium saucepan with high sides to a depth of 2 inches. Preheat oil to 375 degrees F.
2. Combine the buttermilk and hot sauce in a small bowl. In a separate bowl, stir together the cornmeal, flour, salt, Essence, and pepper. Dip the mushrooms into the buttermilk, and 1 at a time, dredge in the cornmeal mixture. Shake any excess mixture off of the mushrooms and fry, in batches, in the preheated oil until crispy and golden, about 1 1/2 minutes per batch. Remove the mushrooms with a slotted spoon and drain on paper towels. Season fried mushrooms with additional Essence.
3. Toss the greens in a large bowl with the desired amount of dressing. Adjust the seasonings with salt and pepper, as needed. Arrange the salad greens on plates and divide the chanterelles, evenly among the plates. Top each salad with Parmesan shavings and serve immediately.
4. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
5. 2 1/2 tablespoons paprika
6. 2 tablespoons salt
7. 2 tablespoons garlic powder
8. 1 tablespoon black pepper
9. 1 tablespoon onion powder
10. 1 tablespoon cayenne pepper
11. 1 tablespoon dried oregano
12. 1 tablespoon dried thyme
13. Combine all ingredients thoroughly.
14. Yield: 2/3 cup
15. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
16. Creamy Parmesan Dressing:
17. 1/4 cup Homemade Mayonnaise, recipe follows
18. 2 tablespoons sour cream
19. 1 1/2 teaspoons fresh lemon juice
20. 1/4 teaspoon minced garlic
21. 3 tablespoons freshly grated Parmesan
22. 1/4 teaspoon Worcestershire sauce
23. 1/4 teaspoon Essence, recipe above
24. 1/4 teaspoon salt
25. 1/4 teaspoon freshly ground black pepper
26. Combine all ingredients in a small bowl and whisk until smooth. Cover and refrigerate until ready to use.
27. Yield: about 1/2 cup
28. Homemade Mayonnaise:
29. 1 egg*
30. 1 egg yolk*
31. 2 teaspoons fresh lemon juice
32. 1 teaspoon Dijon mustard
33. 2 tablespoons water
34. 1 1/2 cups vegetable oil
35. 1/2 teaspoon salt
36. 1/8 teaspoon cayenne pepper
37. In a food processor or blender, blend the whole egg, the yolk, lemon juice, mustard, and 1 tablespoon of water for 20 seconds. With the processor running, slowly pour in the oil through the feed tube, processing until the mixture begins to thicken. When half of the oil has been incorporated, add the remaining tablespoon of water. With the motor running, add the remaining oil in a thin, steady stream, processing until thick. Season the mayonnaise with salt and cayenne. Transfer to an airtight container and refrigerate for at least 30 minutes before using. Best if used within 24 hours.
38. Yield: 1 1/4 cups
39. *RAW EGG WARNING
40. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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