Emeril’s Salad

Prep time: 5 minutes Total time:  5 minutes

Yield: 4 servings


  •  8 cups loosely packed assorted baby salad greens (about 4 ounces)
  •  1/2 cup grated pepper jack cheese (about 3 ounces)
  •  1/4 teaspoon chopped fresh thyme
  •  1/4 teaspoon chopped fresh rosemary
  •  1/4 cup whole oil packed sundried tomatoes, drained and julienned (about 2 ounces)
  •  2 tablespoons balsamic vinegar
  •  2 tablespoons extra virgin olive oil
  •  Kosher salt and freshly ground black pepper
  •  Emeril’s Simple Croutons, recipe follows
  •  4 tablespoons alfalfa sprouts or broccoli sprouts
  •  Simple Croutons
  •  1 French baguette, preferably day old, cut into 1D2 inch dice (about 12 ounces)
  •  1/2 cup extra virgin olive oil
  •  3/4 teaspoon Emeril’s Original Essence or Creole Seasoning, recipe follows
  •  1/8 teaspoon salt
  •  1/8 teaspoon freshly ground black pepper
  • Emeril’s ESSENCE Creole Seasoning
  • (recipe on previous page)


  1. To assemble the salad, place the greens, cheese, chopped thyme, and chopped rosemary in a large mixing bowl. Add the julienned sun dried tomatoes. Drizzle the balsamic vinegar and extra  virgin olive oil over the salad, and season with salt, and pepper, to taste. Gently toss the ingredients to coat well.
  2. Divide the salad equally among 4 salad plates. Place 4 or 5 croutons on each plate, and top each salad with 1 tablespoon of the sprouts. Serve immediately.