Emeril's Stacked Salad Recipe

Name: Emeril's Stacked Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup extra virgin olive oil; 2 tablespoons rice wine vinegar; 1 teaspoon honey; 2 teaspoon Dijon mustard; Salt; Freshly ground black pepper; 1/3 cup packed chopped assorted fresh mild herbs, such as basil, chives,; Dill, tarragon, and parsley; 4 cup baby arugula lettuce, cleaned and patted dry; 1 pound jumbo lump crabmeat, picked over for cartilage; 1/2 bunch pencil asparagus, blanched until tender in salted water and sliced in half; 1 large Beef Steak Tomato, sliced into 1/4-inch slices and season with salt and pepper on both sides; 1 tablespoon finely chopped fresh parsley leaves

Servings: persons

1/2 cup extra virgin olive oil
2 tablespoons rice wine vinegar
1 teaspoon honey
2 teaspoon Dijon mustard
Salt
Freshly ground black pepper
1/3 cup packed chopped assorted fresh mild herbs, such as basil, chives,
Dill, tarragon, and parsley
4 cup baby arugula lettuce, cleaned and patted dry
1 pound jumbo lump crabmeat, picked over for cartilage
1/2 bunch pencil asparagus, blanched until tender in salted water and sliced in half
1 large Beef Steak Tomato, sliced into 1/4-inch slices and season with salt and pepper on both sides
1 tablespoon finely chopped fresh parsley leaves

1
Make the vinaigrette.
2
Combine the olive oil, vinegar, honey and mustard together.
3
Whisk well.
4
Season with salt and pepper.
5
Fold in the herbs.
6
In a large mixing bowl, toss the arugula with 1/4 of the dressing.
7
Season with salt and pepper.
8
Set aside.
9
In a small mixing bowl, toss the crabmeat with the 1/2 of the dressing.
10
Season with salt and pepper.
11
Set aside.
12
Toss the asparagus with the remaining dressing.
13
Season with salt and pepper.
14
To serve, in the center of each serving plate, start stacking the salad with the asparagus, slice of tomato, crabmeat, and arugula.
15
Continue building until all of the ingredients are used.
16
Garnish with parsley.

290

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup extra virgin olive oil, 2 tablespoons rice wine vinegar, 1 teaspoon honey, 2 teaspoon Dijon mustard, and more.

Yes, Emeril's Stacked Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Emeril's Stacked Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions