Fried Chanterelle Salad with Creamy Parmesan Dressing

• Vegetable oil, for frying
• 1 cup buttermilk
• 1/2 teaspoon hot pepper sauce
• 1 cup yellow cornmeal
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon Essence, plus more for seasoning, recipe follows
• 1/4 teaspoon freshly ground black pepper
• 1/2 pound fresh chanterelle mushrooms, wiped clean
• 7 ounces assorted baby greens
• Creamy Parmesan Dressing, recipe follows
• 1/4 cup shaved Parmesan

1. Pour vegetable oil in a medium saucepan with high sides to a depth of 2 inches.
2. Preheat oil to 375 degrees F.
3. Combine the buttermilk and hot sauce in a small bowl.
4. In a separate bowl, stir together the cornmeal, flour, salt, Essence, and pepper.
5. Dip the mushrooms into the buttermilk, and 1 at a time, dredge in the cornmeal mixture.
6. Shake any excess mixture off of the mushrooms and fry, in batches, in the preheated oil until crispy and golden, about 1 1/2 minutes per batch.
7. Remove the mushrooms with a slotted spoon and drain on paper towels.
8. Season fried mushrooms with additional Essence.
9. Toss the greens in a large bowl with the desired amount of dressing.
10. Adjust the seasonings with salt and pepper, as needed.
11. Arrange the salad greens on plates and divide the chanterelles, evenly among the plates.
12. Top each salad with Parmesan shavings and serve immediately.
13. 2 1/2 tablespoons paprika
14. 2 tablespoons salt
15. 2 tablespoons garlic powder
16. 1 tablespoon black pepper
17. 1 tablespoon onion powder
18. 1 tablespoon cayenne pepper
19. 1 tablespoon dried oregano
20. 1 tablespoon dried thyme
21. Combine all ingredients thoroughly.
22. Yield: 2/3 cup
23. Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993.
24. 1/4 cup Homemade Mayonnaise, recipe follows
25. 2 tablespoons sour cream
26. 1 1/2 teaspoons fresh lemon juice
27. 1/4 teaspoon minced garlic
28. 3 tablespoons freshly grated Parmesan
29. 1/4 teaspoon Worcestershire sauce
30. 1/4 teaspoon Essence, recipe above
31. 1/4 teaspoon salt
32. 1/4 teaspoon freshly ground black pepper
33. Combine all ingredients in a small bowl and whisk until smooth.
34. Cover and refrigerate until ready to use.
35. Yield: about 1/2 cup
36. 1 egg*
37. 1 egg yolk*
38. 2 teaspoons fresh lemon juice
39. 1 teaspoon Dijon mustard
40. 2 tablespoons water
41. 1 1/2 cups vegetable oil
42. 1/2 teaspoon salt
43. 1/8 teaspoon cayenne pepper
44. In a food processor or blender, blend the whole egg, the yolk, lemon juice, mustard, and 1 tablespoon of water for 20 seconds.
45. With the processor running, slowly pour in the oil through the feed tube, processing until the mixture begins to thicken.
46. When half of the oil has been incorporated, add the remaining tablespoon of water.
47. With the motor running, add the remaining oil in a thin, steady stream, processing until thick.
48. Season the mayonnaise with salt and cayenne.
49. Transfer to an airtight container and refrigerate for at least 30 minutes before using.
50. Best if used within 24 hours.
51. Yield: 1 1/4 cups
52. *RAW EGG WARNING
53. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
54. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

vegetable oil, buttermilk, hot pepper, yellow cornmeal, allpurpose, salt, freshly ground black pepper, chanterelle mushrooms, baby greens, parmesan dressing

Taken from www.foodnetwork.com/recipes/emeril-lagasse/fried-chanterelle-salad-with-creamy-parmesan-dressing-recipe.html (may not work)