Emerils Chickpea Salad Recipes

EMERIL'S KICKED UP CHEF'S SALAD

Steps:

• In a small bowl, combine the shallots and vinegar. Let sit for 10 minutes. Add the cream and mustard, and whisk to combine. Add the oil in a steady stream and whisk until emulsified. Season to taste with salt and pepper.
• Line 4 large plates with the Bibb lettuce leaves.
• In a large bowl, combine the lettuces, tomatoes, endive, cheese, ham, and chicken. Add dressing to taste and toss to coat. Arrange the mixture in the center of the Bibb lettuce leaves. Decoratively arrange the egg slices around the outer edges of the greens. If desired, drizzle with more dressing. Garnish with the chives and parsley and serve.

CHICKEN SALAD WITH FRESH HERBS

Steps:

• Preheat the oven to 400 degrees F. Rinse the chicken briefly under cool running water, then pat dry with paper towels. Season on both sides with 2 teaspoons salt and 1/2 teaspoon pepper.
• Heat the olive oil in a 12-inch ovenproof saute pan over high heat. Add the chicken and cook 2 minutes. Turn the chicken over and immediately place the pan in the oven. Roast 10 to 15 minutes, or until the chicken reaches an internal temperature of 165 degrees F when tested with an instant-read thermometer. Remove from the oven and set aside to cool.
• In a large mixing bowl, combine the mayonnaise, garlic, mustard, celery, celery leaves, red onion, herbs, celery seeds and cayenne pepper. Mix well.
• When the chicken is cool enough to handle, cut it into a 1/2-inch dice, add it to the mayonnaise mixture and mix well. If not serving immediately, transfer to the refrigerator to chill. Serve in avocado halves, if desired.

CHICKPEA AND EDAMAME SALAD

Steps:

• Mix edamame, chickpeas, red onion, red bell pepper, carrot, sunflower seeds, dried cranberries, olive oil, honey, vinegar, mayonnaise, celery salt, and cayenne pepper together in a large bowl.

PREETY'S CHICKPEA SALAD

Steps:

• Mix the garlic and olive oil in a small microwave-safe bowl. Cook 15 seconds in the microwave on High, or just until warm.
• In a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. Season with salt and pepper, and garnish with lemon slices. Cover and chill until serving.

EMERIL'S CHICKPEA SALAD

Steps:

• In a large bowl, combine chickpeas, roasted red peppers, red onion, parsley, olives, garlic, oregano, salt, crushed red pepper, lemon juice & zest, and olive oil.
• Then add feta and stir gently to combine.
• Allow chickpea to marinate for at least 1 hour or refrigerate up to overnight, stirring occasionally.
• Serve with bed of lettuce and tomatoes, spoon mixture over leaves.

SICILIAN STYLE CHICK PEA SALAD

Steps:

• In a large mixing bowl combine the chickpeas, lemon juice, wine vinegar, raisins, pine nuts, green onions, anchovies, lemon zest, salt and pepper and stir gently to combine with spoon. Transfer to 6 salad plates and divide the hard boiled eggs and flaked tuna among the plates. Drizzle with some of the reserved oil from the tuna, garnish each plate evenly with the basil and serve immediately.

EMERIL'S COLD NOODLE SALAD

Steps:

• In a small bowl, whisk together honey, soy sauce and sesame oil. To the noodles, add green onions, bean sprouts, carrots, cucumber, cashews, cilantro, sesame seeds, and the soy mixture and mix thoroughly.

CHICK PEA SALAD

Steps:

• Combine all ingredients in a large mixing bowl and toss to combine.

EMERIL'S MACARONI SALAD

Steps:

• In a large pot of boiling salted water, cook macaroni until al dente. In a small skillet, cook prosciutto over medium until crisp; discard fat.
• Combine shallot, vinegar, and mustard in a large bowl; whisk in oil in a slow, steady stream. Add tomato, cheese, prosciutto, olives, and capers.
• Drain pasta; add to bowl with tomato mixture, and toss. Add parsley; season with salt and pepper. Cool to room temperature, and serve.

EMERIL'S GREEN BEAN SALAD

Steps:

• Heat grill to medium-low. Bring a large pot of salted water to a boil, and prepare a large bowl of ice water. In another large bowl, combine 2 tablespoons oil, garlic, lemon zest and juice; set aside.
• Cook green beans in boiling water until crisp-tender, 2 to 3 minutes. Using a slotted spoon, transfer immediately to ice-water bath. Drain beans well, pat dry, and add to bowl with dressing. Set aside.
• Toss onion wedges with remaining tablespoon oil; season with salt and pepper. Grill until lightly charred, 4 to 6 minutes per side. When cool, trim root end off, and thinly slice onions; add to bowl with green beans, and toss to combine.

EMERIL'S FAVORITE POTATO SALAD

Steps:

• Place the potatoes in a medium saucepan and add enough water to cover by 1 inch. Bring to a boil over high heat and cook until the potatoes are just tender, about 15 to 20 minutes. Drain, cool, then cut the potatoes into halves (or quarters if large).
• In a large mixing bowl combine potatoes with all remaining ingredients and gently toss to combine. Refrigerate the salad several hours before serving to allow flavors to blend.

EMERIL'S EGGLESS CAESAR SALAD

Steps:

• In a mixing bowl combine the lemon juice, garlic, mustard, anchovy paste, salt, and pepper.
• Whisk in the canola oil to blend.
• In a large salad bowl, toss the lettuce with the dressing. Add the croutons and top with Parmesan.

EMERIL'S CHICKEN PAILLARDS WITH CHICKPEA RELISH AND ARUGULA

Steps:

• Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick.
• In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
• In a bowl, toss together chickpeas, onion, basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper.
• Top chicken with chickpea relish; serve with arugula and lemon wedges.

EMERIL'S TACO SALAD

Steps:

• In a mixing bowl, whisk the oil, 2 teaspoons of the mustard, lime juice and jalapeno, until well blended.
• Season both sides of the flank steak with the sea salt and pepper.
• Place the steak in a large resealable plastic bag and pour the marinade over the steak.
• Seal the bag completely and shake several times, to evenly distribute the marinade.
• Place in the refrigerator and marinate overnight.
• Remove the steak from the refrigerator and bring to room temperature.
• Set aside.
• Preheat the fryer.
• Preheat the grill.
• Place the steak on the grill and cook for 3 to 4 minutes on each side for medium rare.
• Remove from the grill and allow to rest for a couple of minutes before slicing.
• In the cup of a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of mustard, and garlic.
• Blend on until smooth.
• Season with salt and pepper.
• With the blender running, slowly drizzle in the oil until the mixture is slightly thick.
• Add the buttermilk and continue to blend for 1 minute.
• Season with salt and pepper.
• Cover and refrigerate for at least 1 hour.
• The dressing will keep for up to 2 days in the refrigerator.
• Fry the tortilla chips in batches until golden brown.
• Remove and drain on paper towels.
• Season with salt.
• Set aside.
• In a large mixing bowl, toss the lettuce with as much dressing as you wish.
• Season with salt and pepper.
• Toss well.
• Cover the bottom of a large rectangle plastic container with a lid with the lettuce.
• Slice the steak on a bias into 2 inch slices and place over the lettuce.
• Layer the onions, tomatoes, corn and cheese over the steak.
• Cover with the lid and refrigerate until ready to use.
• The salad can be made one day ahead of time.
• When ready to serve, remove the peel and pit of the avocado.
• Small dice the avocado and season with salt and pepper.
• Add to the salad along with the tortilla chips.
• Toss well and serve.