| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains, Eggs |
|
Emlive02 |
4 |
servings |
INGREDIENTS
| 2 |
|
Boneless skinless chicken breasts |
|
|
Drizzle of olive oil |
|
|
Bayou Blast; see * Note |
| 1/2 |
lb |
Raw bacon; diced |
| 1/2 |
c |
Extra-virgin olive oil |
|
|
Juice from one fresh lemon |
| 1/2 |
lb |
Maytag Blue cheese |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 1 |
|
Avocado; peeled, pitted |
| 1 |
|
Beefsteak tomato; peeled, seeded, |
|
|
And small diced |
| 2 |
|
Hard-boiled eggs |
| 2 |
|
Bibb Lettuce heads; washed, patted dry, |
|
|
And thinly sliced |
INSTRUCTIONS
* 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 1/4 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 - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
09-25-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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