Hearts of Romaine with Spicy Garlic Ranch Dressing (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 68 Minutes |
Ready In: 83 Minutes Servings: 4 |
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Ingredients:
1 head garlic |
1/4 teaspoon olive oil |
3/4 cup buttermilk |
1/4 cup mayonnaise |
3/4 teaspoon essence, recipe follows |
1/4 teaspoon kosher salt |
1/4 cup parsley leaves |
2 tablespoons chopped chives |
1/4 teaspoon orange zest |
12 (1/4-inch) slices french bread |
olive oil, as needed |
1 clove peeled garlic, halved |
1/4 -pound block canadian bacon, cut into 1/2-inch dice |
2 hearts romaine lettuce |
8 cherry tomatoes, halved |
freshly ground black pepper |
Directions:
1. Salad:
2. Preheat oven to 350 degrees F.
3. Dressing:
4. Cut the top 1/2-inch off the head of garlic. Put the garlic in an ovenproof dish and drizzle about 1/4 teaspoon olive oil. Cook until garlic is soft, about 1 hour. Set aside until cool enough to handle. Halve the head of garlic widthwise. Press on the garlic to press out the cloves, and then put the garlic in a blender. Add the buttermilk, mayonnaise, Essence, salt, parsley, chives, and zest and pulse until blended. Set aside.
5. Salad:
6. Preheat the oven to 375 degrees F.
7. Put the bread slices on a baking sheet, lightly brush the top with olive oil and rub the cut side of the garlic over them. Cook until golden brown and crisp.
8. In a medium skillet, heat oil over medium heat. Add the Canadian bacon and cook until lightly browned, about 8 minutes. Drain on a paper towel-lined plate.
9. Meanwhile, remove the outer leaves from the romaine hearts and rinse. Chop these leaves into bite-size pieces and spin dry. Halve the hearts through to make 4 wedges. Rinse under cold running water and shake to air dry.
10. Divide the wedges among 4 plates. Mound some of the chopped romaine on top. Spoon about 1/4 cup of the dressing over each salad and top with the bacon, croutons, and tomatoes. Season with freshly ground black pepper.
11. Essence (Emeril's Creole Seasoning):
12. 2 1/2 tablespoons paprika
13. 2 tablespoons salt
14. 2 tablespoons garlic powder
15. 1 tablespoon black pepper
16. 1 tablespoon onion powder
17. 1 tablespoon cayenne pepper
18. 1 tablespoon dried leaf oregano
19. 1 tablespoon dried thyme
20. Combine all ingredients thoroughly and store in an airtight jar or container.
21. Yield: about 2/3 cup
22. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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