Emeril’s Delmonico Peach Salad
Emeril’s Delmonico is a classic New Orleans restaurant serving up a modern style of Louisiana Creole cuisine. Located on the historic St. Charles Avenue street car line, Delmonico has been an iconic New Orleans restaurant since 1895, reopened by Emeril Lagasse in 1998 to preserve a legendary piece of the city’s history.
6 slices thick-cut bacon
2 Tbsp. bourbon
2 Tbsp. light brown sugar
8 oz. arugula
3 Tbsp. Steen’s Cane Vinaigrette, or more to taste (recipe below)
2 ripe peaches, halved, pitted and sliced
4 oz. ricotta salata cheese (crumbled by hand)
1/2 cup toasted pecans
Steen’s Cane Vinaigrette:
¼ cup, plus 1 Tbsp., Steen’s cane vinegar
1/3 cup honey
3 Tbsp. minced shallot
1 Tbsp. minced garlic
2 tsp. Dijon mustard
1/4 tsp., plus a pinch of salt
1/4 tsp. freshly ground black pepper
1 cup canola oil
In a medium nonreactive mixing bowl, combine the vinegar, honey, shallot, garlic, mustard, salt and pepper and whisk to combine. Allow to sit 5-10 minutes, then little by little whisk in the canola oil until completely incorporated. Taste and adjust the seasoning if necessary. Makes 2 cups.
To assemble the salad, preheat the oven to 400 degrees F. Place the bacon on a parchment-lined baking sheet and cook for 15 minutes. Meanwhile, combine the bourbon and brown sugar and stir until the sugar is dissolved. Once the bacon is starting to brown, baste the slices with the bourbon glaze and continue to cook until bacon is crisp and caramelized, 5-7 minutes longer. Remove from the oven and transfer to a paper towel-lined plate to drain briefly, then cut the bacon into pieces 3 or 4 inches long.
Season the arugula lightly with salt and pepper and toss with enough of the vinaigrette to coat. Divide the arugula evenly among four salad plates. Arrange the sliced peaches and bacon over the top of the salads, alternating slices of peaches and pieces of bacon in a shingled line over the arugula. Top with the crumbed ricotta salata and the toasted pecans. Serve drizzled with extra vinaigrette if desired. Serves 4.
Recipe and photo courtesy of Emeril Lagasse & Chef de Cuisine Anthony Scanio.
