The crispy iceberg lettuce and creamy blue cheese dressing make this steak-house style salad a no-brainer side dish with your steak and potatoes dinner.
From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Use the tines of a fork to crumble the blue cheese. For the dressing, you can also place the mustard, vinegar, salt, pepper, and oil in the bowl of a food processor; combine, and then stir in half the blue cheese.
To toast shelled hazelnuts, spread in a single layer on a baking sheet and put in an oven heated to 300 degrees until skins begin to crack, 15 to 20 minutes. Remove, wrap nuts in a clean kitchen towel, and rub vigorously to loosen skins.
Per serving: 335 calories; 5 g protein; 27 g fat; 23 g carbs; 7 g fiber.
Time-tested flavor pairings and an innovative mix of textures make this steak dinner a special-occasion superstar. It comes from Emeril Lagasse's book "From Emeril's Kitchens."
Also try: Dry-Aged Rib-Eye Steaks with Emeril's Maitre d'Hotel Butter
You can substitute two 16-ounce cans of whole beets for the fresh ones. Drain them and pat dry, then cut into wedges; continue with step 2. To remove beet skins, wait until the cooked beets cool, then rub off the skins using paper towels to protect your hands from the beet juice.