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Funky Vinaigrette

  • Yield: 4 salads


  • 1 cup olive oil
  • 1/4 cup rice wine vinegar
  • 2 teaspoons wasabi diluted with 1 teaspoon water
  • Juice of one orange
  • 2 tablespoons minced shallots
  • 1 tablespoon chopped cilantro
  • Honey to taste
  • Salt and pepper
  • 2 cups fresh baby greens, cleaned
  • 1 cup julienned radacchio
  • 1 cup julienned endive
  • 1/4 cup grated carrots
  • 3 (2-ounce) pieces of raw tuna loin
  • 4 fried wonton wrappers
  • Couple slices of shaved red onion
  • Fresh sprouts
  • Edible flowers


  • In a mixing bowl, whisk the olive oil, vinegar, wasabi, orange juice and shallots, together. Whisk until the vinaigrette is emulsified. Add the cilantro. Drizzle the honey to taste. Season with salt and pepper. In a mixing bowl, combine the baby greens, radicchio, endive and carrots. Toss the greens with the vinaigrette. Season with salt and pepper. Mound the greens in the center of the plate. Arrange the tuna around the greens. Drizzle any remaining vinaigrette over the tuna. Garnish the salad with the fried wontons, red onions, sprouts and edible flowers.