Recipes

Herb Salad

A perfectly lovely herb salad from Emeril Lagasse's newest cookbook, Farm to Fork: Cooking Local, Cooking Fresh.

3 tablespoons 1- inch-long snipped chives
3 tablespoons fresh parsley leaves
3 tablespoons fresh mint or tarragon leaves
3 tablespoons roughly chopped fresh basil leaves
1 ½ tablespoons minced shallot
1 ½ teaspoons finely grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 tablespoons canola or other vegetable oil
2 tablespoons extra-virgin olive oil salt and freshly ground black pepper
One 12-ounce head red or green leaf lettuce, or a mix, rinsed and spun dry, and torn into bite-size pieces
2 hard-boiled eggs, chopped
2 tablespoons nonpareil capers, drained
2 tablespoons finely grated ricotta salata

Combine all the herbs (there should be a generous ¾ cup total) and set aside in a small bowl.

In another bowl, add the shallot, lemon zest, and lemon juice. Slowly whisk in both oils to form a vinaigrette. Add ½ teaspoon salt and ¼ teaspoon pepper, and set aside.

Combine the lettuce, herbs, eggs, and capers in a medium bowl. Season lightly with salt and pepper. Stir the vinaigrette and add 4 tablespoons. Toss gently. Divide the salad among six serving plates or transfer it to a serving bowl. Garnish with the cheese, and
drizzle with more vinaigrette as desired.

Makes 6 servings

Recipe by Emeril Lagasse from Farm to Fork: Cooking Local, Cooking Fresh (HarperStudio, 2010), courtesy Martha Stewart Living Omnimedia, Inc.

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Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

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The Crescent City Farmers Market operates weekly year-round in four New Orleans neighborhoods. The CCFM hosts nearly 80 local small farmers, fishers and food producers, and more than 100,000 shoppers annually.

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