Ingredients Jump to Instructions ↓

  1. 1 cup Wild Mushroom Salad Dressing

  2. 1 cup all-purpose flour

  3. 2 tablespoons Emeril's Creole Seasoning

  4. 1 cup bread crumbs

  5. 2 large eggs

  6. 1/3 cup milk

  7. 3 cups assorted fresh wild mushrooms, such as chanterelles, morels, shiitakes, and porcinis

  8. 1/2 cup olive oil

  9. 8 cups assorted greens (combine Bibb, mache, frisÈe, radicchio, watercress, arugula, or other salad greens)

  10. 1/2 cup, plus

  11. 2 tablespoons coarsely grated fresh Parmesan cheese

  12. 4 turns freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Wild Mushroom Salad Dressing, and set aside.

  2. In a small bowl, combine the flour and 1 tablespoon Creole Seasoning. In another bowl, combine the bread crumbs with the remaining 1 tablespoon Creole Seasoning. In a third bowl, beat the eggs with the milk Stem the mushrooms and dredge them in the seasoned flour, dip them in the egg wash, then dredge them in the seasoned bread crumbs, coating each mushroom thoroughly.

  3. Heat the oil in large skillet over high heat. When the oil is hot, fry the mushrooms in two batches until golden, for about 2 to 3 minutes. Remove them and drain on paper towels.

  4. Toss the greens in a salad bowl with the dressing, the fried mushrooms, and 2 tablespoons of the Parmesan.

  5. To serve, divide the salad into 4 bowls and grind 1 turn of black pepper over each. Sprinkle each salad with 2 tablespoons of the Parmesan Yield : 4 salad servings


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