Baby Lettuces and Cayenne-Roasted Peanuts with Creole Honey Mustard
Vinaigrette, and Homemade White Cheddar Crackers
Recipe Courtesy of Emeril Lagasse, 1999
1 cups dry roasted peanuts
Cayenne
1/4 cup Creole mustard
2 tablespoons honey
1/4 cup apple cider vinegar
Salt
Freshly ground black pepper
1 cup vegetable oil
8 cups assorted baby greens, cleaned and patted dry
1 recipe White Cheddar Crackers
Preheat the fryer.
Fry the peanuts until golden, about 1 minute. Drain and season with
salt and cayenne. Set aside. In a mixing bowl, combine the mustard, honey
and vinegar. Season with salt and pepper. Mix well. Slowly drizzle in the
oil and whisk until the vinaigrette emulsifies. Toss the greens with the
dressing. Season with salt and pepper.
Mound the greens in the center of each plate. Garnish each salad with
the peanuts and crackers.
Yield: 6 to 8 salads