READ MORE ABOUT:
Yield: 15 to 18 servings
Ingredients:
2 teaspoons minced garlic
2 teaspoons salt
2 1/4 cups mayonnaise
1 1/2 cups buttermilk
3 tablespoon finely chopped celery leaves
3 tablespoon finely chopped green onions
3 tablespoon finely chopped parsley
2 tablespoons fresh lemon juice
3 teaspoons Emeril's Original Essence, or other Creole Seasoning
2 1/4 teaspoons freshly ground black pepper
1/2 pound blue cheese, crumbled
3 heads of Iceberg lettuce, quartered
1 red onion, very thinly shaved
15 strips of crispy turkey bacon, finely chopped
2 pints cherry or grape tomatoes, quartered
Method:
Mash together the garlic and 1/4 teaspoon salt in a medium bowl. Add the mayonnaise and buttermilk and whisk to blend. Add the celery leaves, green onions, parsley, lemon juice, Essence, black pepper, and remaining salt. Fold in the blue cheese and stir to blend.
Place one lettuce wedge on a plate and garnish with some of the onion slices. Drizzle with 1 to 2 tablespoons of the dressing, or as desired and top with crispy bacon and cherry tomatoes Serve immediately.
This recipe was featured on the Sunday Dinner Episode of Emeril Green.
-
- {}
