Emeril's Wedgie Salad

• 8 ounces blue cheese, crumbled
• 3 tablespoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon hot pepper sauce
• 1/2 teaspoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 3 tablespoons olive oil
• 3/4 cup sour cream
• 6 tablespoons buttermilk
• 1 large head iceberg lettuce, cored, washed, and patted dry
• 8 slices cooked bacon
• Louisiana Garlic Bread, recipe follows
• Leftover Garlic Bread Croutons, recipe follows
• Chopped fresh chives, for garnish

1. Combine half of the blue cheese, the lemon juice, Worcestershire, hot sauce, salt and black pepper in a medium mixing bowl.
2. Using the back of a fork, mash the mixture together to form a thick paste.
3. Drizzle in the olive oil, stirring continuously with the fork until the mixture is creamy.
4. Add the sour cream and buttermilk and mix well.
5. Cover and refrigerate for 1 hour.
6. Adjust seasonings with salt and pepper, if needed.
7. Cut the lettuce into 4 wedges and place each wedge on a salad plate.
8. Spoon about 1/4 cup of the dressing over each wedge.
9. Crumble remaining cheese over each wedge and arrange 2 slices of bacon around each plate.
10. Place croutons around each salad wedge.
11. Garnish with additional cracked black pepper and fresh chives and serve immediately.
12. 2 cups leftover garlic bread, cut into 1-inch cubes
13. 2 tablespoons olive oil
14. Emeril's Essence, recipe follows
15. Preheat oven to 350 degrees F. Toss garlic bread with the olive oil in a large bowl.
16. Season lightly with the Essence and spread bread onto a baking sheet.
17. Bake until golden brown and crisped through, 10 to 15 minutes.
18. Yield: 2 cups croutons
19. 2 1/2 tablespoons paprika
20. 2 tablespoons salt
21. 2 tablespoons garlic powder
22. 1 tablespoon black pepper
23. 1 tablespoon onion powder
24. 1 tablespoon cayenne pepper
25. 1 tablespoon dried oregano
26. 1 tablespoon dried thyme
27. Combine all ingredients thoroughly.
28. Yield: 2/3 cup
29. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

blue cheese, lemon juice, worcestershire sauce, hot pepper, kosher salt, freshly ground black pepper, olive oil, sour cream, buttermilk, head iceberg lettuce, bacon, garlic bread, garlic, fresh chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/emerils-wedgie-salad-recipe2.html (may not work)