Kentucky Country Ham Salad

  1. In a large skillet, melt the butter over medium-high heat.
  2. Add the pecans, and cook, stirring, until lightly toasted and fragrant, 3 minutes.
  3. Add the sugar and Essence, and cook, stirring, until the sugar is melted, 30 seconds.
  4. Add the apples and cook until the sugar is caramelized and the apples are tender, about 3 minutes.
  5. Remove from the heat and transfer to a baking sheet lined with waxed paper or aluminum foil, and separate with a fork.
  6. In a bowl, whisk together the vinegar, shallots, and bourbon.
  7. Add the oil, whisking, until smooth.
  8. Add the sour cream, salt, and pepper, and whisk until smooth.
  9. Adjust seasoning, to taste.
  10. In a large bowl, place the whole lettuce leaves, watercress, ham, and cheese.
  11. Add about 1/2 cup of dressing and toss to coat.
  12. Divide among plates and top with the candied apples and pecans.
  13. Drizzle with dressing and top with freshly ground black pepper to taste.
  14. Sprinkle with chives and serve.
  15. 2 1/2 tablespoons paprika
  16. 2 tablespoons salt
  17. 2 tablespoons garlic powder
  18. 1 tablespoon black pepper
  19. 1 tablespoon onion powder
  20. 1 tablespoon cayenne pepper
  21. 1 tablespoon dried oregano
  22. 1 tablespoon dried thyme
  23. Combine all ingredients thoroughly.
  24. Yield: 2/3 cup
  25. Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993

unsalted butter, pecan pieces, brown sugar, apples, balsamic vinegar, shallots, kentucky bourbon, olive oil, sour cream, salt, freshly ground black pepper, bibb lettuce, ham, cheese, chives

Taken from www.foodnetwork.com/recipes/emeril-lagasse/kentucky-country-ham-salad-recipe.html (may not work)

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