Emeril's wedgie salad

Try Emeril's famous wedgie salad for a burst of flavors in every bite. This salad is a colorful mix of fresh greens, crisp veggies and zesty dressings.

Ingredients:

• 230g blue cheese, crumbled
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 3 tablespoons olive oil
• 3/4 cup sour cream
• 6 tablespoons buttermilk
• 1 large head iceberg lettuce, cored, washed, and patted dry
• 8 slices cooked bacon
• Louisiana Garlic Bread, recipe follows
• Leftover Garlic Bread Croutons, recipe follows
• Chopped fresh chives, for garnish
• 2 cups leftover garlic bread, cut into 1-inch cubes
• 2 tablespoons olive oil
• Emeril's Essence, recipe follows
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Instructions:

1. Mix together half of the blue cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and black pepper in a medium bowl. Use a fork to mash the ingredients into a thick paste. Slowly add the olive oil while stirring until the mixture becomes creamy. Stir in the sour cream and buttermilk until well combined. Cover and chill in the refrigerator for 1 hour. Adjust the seasoning with more salt and pepper if necessary.
2. Quarter the lettuce and place each piece on a salad plate. Spoon around 1/4 cup of the prepared dressing over each portion. Sprinkle the remaining blue cheese over the lettuce quarters and place two bacon slices around each plate. Arrange croutons around the lettuce wedges. Sprinkle additional cracked black pepper and fresh chives on top before serving immediately.
3. Preheat your oven to 180 °C. Toss the garlic bread with olive oil in a large bowl. Lightly season with Essence, then spread the bread on a baking sheet. Bake until the bread turns golden brown and becomes crispy, which should take about 10 to 15 minutes.
4. Mix all the ingredients together thoroughly.
5. This recipe is taken from "New New Orleans Cooking" by Emeril Lagasse and Jessie Tirsch, which was published by William and Morrow in 1993.

Summary:

• Calories: 2850 kcal
• Fat: 220 g
• Protein: 104 g
• Carbs: 135 g
• Potassium: 3504 mg
• Magnesium: 271 mg