Buttermilk-Marinated Fried Chicken Salad With Buttermilk Parmesan Dressing Recipe

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Emeril Lagasse on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/4 cup grated Parmesan

1 1/4 cups Homemade Buttermilk, recipe follows

1 tablespoon dried leaf oregano

2 1/2 tablespoons Essence, plus more for dusting, recipe follows

1/4 cup chopped green onions (scallions), green tops only

Salt and freshly ground black pepper

2 1/2 tablespoons paprika

1 cup arugula leaves, washed and patted dry

1 red pepper, roasted, peeled, seeded and cut into 1/4-inch slices

2 tablespoons olive oil

Spiced Walnuts, recipe follows

1 teaspoon minced garlic

2 tablespoons vegetable oil

1 pound boneless, skinless chicken breasts, cut into 1-inch strips

1/2 cup vegetable oil

1 cup mixed baby yellow and red grape tomatoes, or halved cherry tomatoes

2 ears corn, shucked

1/2 red onion, cut into 1/4-inch thick rings

Buttermilk Parmesan Dressing, recipe follows

5 cups mixed green and red leaf lettuces, washed and patted dry, torn into pieces

1 large egg*

3 artichoke hearts, halved

4 cups vegetable oil

1/2 teaspoon Essence

1 tablespoon black pepper

2 tablespoons garlic powder

1 1/2 cups walnuts

1 teaspoon ground black pepper

1/4 teaspoon salt

1 teaspoon chopped fresh rosemary

2 tablespoons salt

1 tablespoon dried thyme

3/4 teaspoon salt

1/4 cup buttermilk

1 tablespoon onion powder

1 teaspoon fresh lemon juice

1 tablespoon cayenne pepper

1 cup all-purpose flour

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