Emerils Herb Vinaigrette Recipes

HERB VINAIGRETTE

Steps:

• In a small mixing bowl, whisk together the vinegar, mustard, salt, and pepper. Gradually whisk in the oil. Whisk in the herbs. Use immediately or store, covered, in the refrigerator for 2 days.

FRESH HERB SALAD

Steps:

• Combine all of the herbs in a mixing bowl. Toss the herbs lightly in the oil. Season with salt and pepper. Serve immediately.

HERBED PAN ROAST OF SALMON WITH WARM GREENS AND HERB VINAIGRETTE

Steps:

• Prepare Emerils Herb Vinaigrette and set aside.
• Preheat the oven to 400*.
• Sprinkle the salmon fillets on both sides with the salt and pepper. Spread the mustard on both sides of the salmon, dredge them in the herb mixture and pat the herbs into the fillets with your hand.
• Heat a large ovenproof skillet over high heat until very hot.
• Place the salmon in the skillet and sear them on the first side, for about 1 1/2 minutes Flip the fillets over and remove skillet from heat.
• Add the water carefully around the salmon ( not on top) and place the skillet in the oven and bake for about 6 minutes.
• While the salmon is baking prepare the Warm Greens.
• To serve, place one serving of the greens on each plate, top with a salmon fillet, and spoon 1/4 cup of the vinaigrette over.

WARM GREENS WITH EMERILS HERB VINAIGRETTE

Steps:

• Heat the oil in a large skillet over med-high heat.
• add the greens, water, salt, and pepper and heat, stirring gently, just until the greens wilt, about 2 mins.Remove from heat.
• Toss the greens with the vinaigrette just before serving.

EMERIL'S SPICE BLEND RECIPES

Steps:

• Combine all the ingredients (of your choice of spice blend) in a mixing bowl. Mix well.
• Spice blends can be stored in an airtight container in your spice cabinet for up to 3 months.

EMERILS HERB VINAIGRETTE

Steps:

• Combine the vinegar, shallots, garlic, herbs,salt and pepper in a bowl.
• slowly whisk in the olive oil until emulsified.
• Can be stored in an airtight container in a refrigerator for 3 days.
• Whisk before serving.