1 large head Bibb lettuce
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (14-ounce) jar hearts of palm, drained, and cut diagonally into quarters
2 medium-size vine-ripened tomatoes, each cut into 8 wedges
2 firm-ripe Hass avocados, halved, seeded, and sliced
1 cucumber, halved lengthwise and cut into 1D4-inch-thick half-moons
3/4 cup Herb Vinaigrette or Buttermilk Dressing, recipes follow
1 teaspoon minced garlic
1/4 teaspoon finely grated lemon zest
5 tablespoons buttermilk
1/4 cup mayonnaise
1/4 teaspoon salt
1/4 cup sour cream
1/4 teaspoon freshly ground white pepper
2 tablespoons minced green onion tops
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon Emeril's Essence Creole Seasoning, recipe follows, optional
1 tablespoon cayenne pepper
1 tablespoon dried oregano
2 1/2 tablespoons paprika
1 tablespoon dried thyme
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1/4 cup white wine vinegar
1 tablespoon minced shallot
1 tablespoon Dijon mustard
1/2 teaspoon salt, plus more as needed
1/4 teaspoon freshly ground black pepper, plus more as needed
1/2 cup vegetable oil (recommended: canola)
2 tablespoons extra-virgin olive oil
4 tablespoons chopped mixed fresh soft herbs (such as parsley, chives, basil, and tarragon)
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