Title: Smoked Salmon, Crispy Bacon and Maytag Bleu Cheese Salad
Categories: Fish Smoke Salmon
Yield: 4 Servings

1		Egg
6	oz	Maytag Bleu cheese
1	ts	Dijon mustard
1	ts	Chopped garlic
		Salt and black pepper
1 1/2	c	Olive oil
1/2	c	Buttermilk
		Ds Worcestershire sauce
		Ds Tabasco pepper sauce
6	c	Assorted baby greens
1	lb	House-smoked salmon
6	oz	Crispy bacon
2		Hard-boiled eggs, sliced

In a food processor, fitted with a metal blade, combine the egg, 4 ounces of the bleu cheese, mustard, and garlic. Puree until smooth. Season with salt and pepper. With the machine running, slowly add the olive oil until all the oil is incorporated and the mixture is thick. With the machine running add the buttermilk. Season the dressing with the Worcestershire sauce, Tabasco pepper sauce, salt and pepper. In a mixing bowl, toss the greens with as much dressing as desired. Season the salad with salt and pepper. Mound the greens in the center of four plates. Crumble the salmon over the greens. Sprinkle each salad with the bacon, sliced eggs, and remaining bleu cheese.

Yield: 4 servings

SOURCE: Emeril Live! Cooking Show Copyright 1996, TV FOOD NETWORK SHOW #EMIA62 SUPPORT THE DAIRY FARMERS OF AMERICA From: Dave Drum Date: 14 Dec 97

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