Holiday Salad

Name: Holiday Salad
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: 6 servings
Cuisine: american
Ingredients: 6 large leaves Bibb lettuce, rinsed and patted dry; 1 head Belgian endive, stem removed and cut crosswise into thin shreds; Pomegranate seeds, as garnish; 2 tablespoons pomegranate juice; 1 teaspoon grated orange zest; 1/4 cup red wine vinegar; 2 shallots, minced; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 tablespoon Dijon mustard; 1/2 cup extra-virgin olive oil; 3 oranges, peeled and segmented; 1 small red onion, thinly sliced; 8 ounces goat cheese, cut crosswise into 6 slices; 6 thin slices prosciutto; 1 large head radicchio, rinsed, patted dry and torn into bite sized pieces; 1 bunch arugula or watercress, rinsed, patted dry and cut int bite sized pieces

Recipe courtesy of Emeril Lagasse

Show: Emeril Live

Episode: Emeril's Happy Happy Holidays

Holiday Salad

0 Reviews

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

349

Total Fat

27

Saturated Fat

8

Carbohydrates

16

Dietary Fiber

4

Sugar

10

Protein

12

Cholesterol

23

Sodium

616

Total: 22 min
Prep: 20 min
Cook: 2 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

349

Total Fat

27

Saturated Fat

8

Carbohydrates

16

Dietary Fiber

4

Sugar

10

Protein

12

Cholesterol

23

Sodium

616

Total: 22 min
Prep: 20 min
Cook: 2 min

Ingredients

6 large leaves Bibb lettuce, rinsed and patted dry

1 head Belgian endive, stem removed and cut crosswise into thin shreds

Pomegranate seeds, as garnish

2 tablespoons pomegranate juice

1 teaspoon grated orange zest

1/4 cup red wine vinegar

2 shallots, minced

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 tablespoon Dijon mustard

1/2 cup extra-virgin olive oil

3 oranges, peeled and segmented

1 small red onion, thinly sliced

8 ounces goat cheese, cut crosswise into 6 slices

6 thin slices prosciutto

1 large head radicchio, rinsed, patted dry and torn into bite sized pieces

1 bunch arugula or watercress, rinsed, patted dry and cut int bite sized pieces

Directions

In a small bowl, combine the pomegranate juice and orange zest, vinegar, shallots, salt, pepper and mustard and whisks thoroughly to combine. Add the oil in a steady stream and whisk until emulsified. Fold the segmented oranges and sliced onions into 1/4 cup of the dressing and toss to combine and set aside.
Wrap each slice of goat cheese in a slice of prosciutto. Heat a large skillet over medium high heat. Add the wrapped cheeses and sear on both sides. Remove from the heat.
In a large salad bowl, combine the greens. Add the marinated orange sections and onion slices, and toss gently with enough extra dressing to coat evenly. Divide among salad plates and top each with a seared goat cheese package and a sprinkling of pomegranate seeds. Spoon a little extra dressing over each salad and serve immediately.

Holiday Salad

Holiday Salad

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