Emeril Lagasse’s new cookbook, Essential Emeril, is now available!

For more information about the book and to order your copy today click here.


Spinach And Mandarin Orange Salad With Buttermilk Herb Dressing

  • Yield: 4 to 6 servings


  • 1/2 cup buttermilk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon minced shallots
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound fresh baby spinach, rinsed well, dried and stems removed
  • 1 (14 1/2-ounce) can hearts of palm, cut crosswise into 1/2-inch rings
  • 2 mandarin oranges, peeled and segmented
  • 1/3 cup pine nuts, lightly toasted


  • In a bowl whisk together the buttermilk, lemon juice and oil. Add the shallots, dill, parsley, salt, and pepper, and mix well.
  • In a large salad bowl, combine the baby spinach and hearts of palm. Toss with the dressing to taste, and divide the greens among 6 salad plates. Decoratively arrange the orange segments on each salad, and top with the toasted pine nuts. Drizzle additional dressing, if desired. Serve.