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Emeril’s Delmonico Peach Salad

Emeril’s Delmonico Peach Salad

Bourbon, bacon, and peaches star in this beautiful first course salad from Emeril's Delmonico in New Orleans.

  • Prep Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 first-course servings


  • 6 slices thick-cut bacon
  • 2 tablespoons bourbon
  • 2 tablespoons light brown sugar
  • 8 ounces arugula
  • 3 tablespoons Steen’s Cane Vinaigrette, or more to taste
  • 2 ripe peaches, halved, pitted, and sliced
  • 4 ounces ricotta salata cheese (crumbled by hand)
  • 1/2 cup toasted pecans


  • Preheat the oven to 400°F. Place the bacon on a parchment lined baking sheet and cook for 15 minutes

  • Meanwhile, combine the bourbon and brown sugar and stir until the sugar is dissolved.

  • Once the bacon is starting to brown, baste the slices with the bourbon glaze and continue to cook until bacon is crisp and caramelized, 5 to 7 minutes longer.

  • Remove from the oven and transfer to paper towel-lined plate to drain briefly, then cut the bacon into pieces 3 or 4 inches long.

  • Season the arugula lightly with salt and pepper and toss with enough of the vinaigrette to coat.

  • Divide the arugula evenly among 4 salad plates. Arrange the sliced peaches and bacon over the top of the salads, alternating slices of peaches and pieces of bacon in a shingled line over the arugula. Top with the crumbed ricotta salata and the toasted pecans. Serve drizzled with extra vinaigrette if desired.