Ingredients:
4 chicken thighs, rubbed with Emeril?s essence and grilled
3 strips of thick sliced bacon, chopped and cooked crisp
1 can of whole kernel corn, drained
1 can of hominy, drained
1/4 red onion, chopped
1 cup of cherry tomatoes, halved
1/4 cup fresh parsley, chopped
1/4 cup olive oil
3 cloves garlic
1 sprig of rosemary
3 anchovy fillets
1/4 cup of grated parmesan
1/2 tsp salt
1/4 tsp pepper
1 tsp lemon zest
1/4 cup lemon juice
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Preparation:
Mix the bacon, hominy, corn, onion, tomatoes and parsley together in a large bowl.
In a saute pan, bring the olive oil, garlic and rosemary sprig to a sizzle. Set aside for 20 minutes. Discard the rosemary twig, reserve the oil and put the garlic cloves in a food processor along with the cheese, salt, pepper, lemon zest and lemon juice. Process until smooth, then add to reserved oil. Mix the dressing into the salad.
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