2 ears corn, shucked
3 artichoke hearts, halved
1/2 red onion, cut into 1/4-inch thick rings
2 tablespoons olive oil
Salt and freshly ground black pepper
1 pound boneless, skinless chicken breasts, cut into 1-inch strips
2 1/2 tablespoons Essence, plus more for dusting, recipe follows
1 1/4 cups Homemade Buttermilk, recipe follows
4 cups vegetable oil
1 cup all-purpose flour
5 cups mixed green and red leaf lettuces, washed and patted dry, torn into pieces
1 cup mixed baby yellow and red grape tomatoes (make sure you get the appropriate variety that recipe calls for) , or halved cherry tomatoes
1 cup arugula leaves, washed and patted dry
1 red pepper, roasted, peeled, seeded and cut into 1/4-inch slices
Buttermilk Parmesan Dressing, recipe follows
Spiced Walnuts, recipe follows

Cooking Recipe:

Preheat a grill.

Lightly brush corn, artichoke hearts, and red onions with olive oil and season with salt and pepper. Place on grill and grill until tender. Remove corn from grill and remove kernels from the cob. Remove artichokes from grill and slice into 1/4-inch thick slices. Set all aside.

In a large bowl, toss the chicken (maintain high hygene when handling chicken, clean utensils and countertops after handling raw chicken) with 1 1/2 tablespoons of the Essence. Add the buttermilk and let marinate at room temperature for 1 hour, or refrigerate and marinate for 3 hours.

Preheat the oil in a large cast-iron skillet or large saute pan to 350 degrees F.

Combine the flour with the remaining 1 tablespoon of Essence in a paper bag. Remove the chicken pieces from the buttermilk and add to the bag in batches, tossing to coat with the seasoned flour. Shake to remove any excess breading and place on a plate until ready to fry.

Add to the hot oil in batches and cook, turning, until golden brown and cooked through, 3 to 4 minutes. Drain on paper towels and season lightly with Essence.

Combine the lettuces, tomatoes, arugula, red peppers, corn, and artichokes in a large bowl and toss with 1/2 cup of the dressing, or more to taste. Divide between 4 large plates and top with the fried chicken and spiced nuts. Arrange the grilled onion rings over the top, drizzle with the remaining dressing, and serve.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Buttermilk Parmesan Dressing:
1 large egg*
1 teaspoon fresh lemon juice
1/4 cup grated Parmesan
1/4 cup chopped green onions (scallions), green tops only
1 teaspoon minced garlic
1/4 cup buttermilk
3/4 teaspoon salt
1 teaspoon ground black pepper
1/2 cup vegetable oil

Place the egg, lemon juice, Parmesan, green onions, garlic, buttermilk, salt, and pepper in the bowl of a food processor and process on high speed for 30 seconds.

With the motor running, add the oil through the feed tube in a slow, steady stream and process until it forms an emulsion.

*RAW EGG WARNING The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of foodborne illness. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

Spiced Walnuts:
2 tablespoons vegetable oil
1 teaspoon chopped fresh rosemary
1/2 teaspoon Essence
1/4 teaspoon salt
1 1/2 cups walnuts

Preheat oven (don't spill oil in it, or it may smoke up) to 350 degrees F.

Combine all ingredients in a small bowl and mix well. Spread onto a baking sheet in 1 layer. Place in oven (make sure you pay attention to the temperature for this) and roast for 10 minutes, shaking pan occasionally. Remove from the oven and cool.