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Composed Crescent City Farmers Market Salad


  • 1 head lettuce or bag of mixed greens, cleaned and torn into bite sized pieces
  • 3 to 4 heirloom tomatoes, sliced
  • 4 eggs, hard-cooked and sliced
  • 1 avocado, peeled and sliced
  • 8 to 10 basil leaves, cut into chiffonade
  • 1/2 pound ricotta salata, shredded
  • Black olives
  • Salt
  • Freshly ground black pepper
  • Olive oil
  • White wine vinegar
  • Farmers Market Seafood Salad


  • Place one-quarter of the seafood salad in the middle of a plate. Place one-quarter of the lettuce on one side of the plate, then making your way around the seafood salad, place one-quarter of the tomato slices, 1 egg, and one-quarter of the avocado around the plate. Sprinkle basil over the tomatoes, sprinkle the cheese over the lettuce and season salt and pepper. Garnish with black olives and drizzle everything but the seafood salad with olive oil and vinegar or your favorite dressing.