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Ingredients

• 1/2 cup olive oil
• 2 teaspoons Creole or other whole grain mustard
• 2 fresh limes, juiced
• 1 small fresh jalapeno, minced
• 1 pound flank steak, trimmed
• Sea salt
• Freshly ground black pepper
• 1 medium poblano pepper, roasted, peeled and seeded
• 1 large egg
• 1 fresh lemon, juiced
• 1 teaspoon chopped garlic
• Salt
• 1 cup vegetable oil
• 1/2 cup buttermilk
• 1 head ice berg lettuce, cleaned and cored
• 1 cup thinly sliced red onions
• 2 medium Vine-ripened tomatoes, cored, seeded and diced
• 1 cup fresh sweet corn kernels, roasted
• 1/2 pound Monterey Jack cheese, grated
• 1 medium avocado
• 16 small corn tortillas, cut into eighths
• 1/2 cup chopped green onions, green part only

Description

Emeril's Taco Salad With A Roasted Poblano Buttermilk Dressing

Emerils