Emeril’s Taco Salad
Description:
This vibrant taco salad boasts a sensational dressing, making it a perfect summer meal that’s delightfully hands-on. While the recipe suggests crafting your own chips, you can opt for unsalted restaurant-style ones for convenience.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | Olive oil |
| 2 tsp | Creole mustard |
| 2 | Limes |
| 1 | Jalapeno |
| 1 | Flank steak |
| Sea salt | |
| Fresh ground black pepper | |
| 1 | Egg |
| Fresh lemon | |
| 1 | Garlic clove |
| 1 cup | Buttermilk |
| 1 | Head iceberg lettuce |
| 1 | Red onion |
| 1 | Tomato |
| 1 cup | Corn kernels |
| 1 | Avocado |
| 16 | Corn tortillas |
| 1/2 cup | Green onion |
| 1 | Roasted pepper |
| 1 cup | Monterey Jack cheese |
Instructions:
-
In a mixing bowl, whisk together olive oil, 2 teaspoons of creole mustard, lime juice, and chopped jalapeno until well blended.
-
Season both sides of the flank steak with sea salt and fresh ground black pepper.
-
Place the seasoned steak in a large resealable plastic bag and pour the prepared marinade over it. Seal the bag completely and shake several times to evenly distribute the marinade. Marinate overnight in the refrigerator.
-
Remove the marinated steak from the refrigerator and let it come to room temperature. Set aside.
-
Preheat the fryer and grill.
-
Grill the steak for 3 to 4 minutes on each side for medium-rare. Once done, remove from the grill and allow it to rest for a couple of minutes before slicing.
-
In a blender, combine the roasted pepper, egg, lemon juice, remaining 2 tablespoons of creole mustard, and garlic. Blend until smooth, then season with salt and pepper.
-
With the blender running, slowly drizzle in the olive oil until the mixture slightly thickens. Add the buttermilk and continue blending for 1 minute. Season again with salt and pepper. Cover and refrigerate for at least 1 hour; the dressing can be stored for up to 2 days in the refrigerator.
-
Fry the corn tortillas in batches until golden brown, then drain on paper towels and season with salt. Set aside.
-
In a large mixing bowl, toss the lettuce with as much dressing as desired. Season with salt and pepper, then toss well.
-
In a large rectangle plastic container with a lid, layer the dressed lettuce, sliced steak, onions, tomatoes, corn, and Monterey Jack cheese. Cover and refrigerate until ready to use; this salad can be prepared one day ahead of time.
-
When ready to serve, dice the avocado, season with salt and pepper, and add it to the salad along with the tortilla chips. Toss well and serve immediately.
Nutritional Information (Per Serving):
- Calories: 1009.6
- Fat Content: 80.3g
- Saturated Fat Content: 18.4g
- Cholesterol Content: 100.8mg
- Sodium Content: 337.6mg
- Carbohydrate Content: 46.2g
- Fiber Content: 10.5g
- Sugar Content: 6.4g
- Protein Content: 33.8g
Keywords: Corn, Vegetable, Meat, Spring, Summer, < 60 Mins
Recipe Category: Cheese
Cook Time: 30 minutes
Prep Time: 30 minutes
Total Time: 1 hour
