When former professional boxer Laila Ali is invited to Emeril’s kitchen, he takes off the gloves and knocks her out with a meal worthy of any “celebrity” in your home. First round: a left hook of a refreshing iceberg wedge salad with cherry tomato vinaigrette and a jab of a quick melon cooler. Second round: a combination-punch of pan seared steaks with herbed butter and oven roasted root vegetables like you have never seen before. It is another knockout meal under chef Emeril’s belt. Ding, ding!
Prep time: 10 minutes Total: 10 minutes
Yield: 4 servings
- 1 small melon, seeded peeled and cubed
- Juice of 2 limes
- 1 tablespoon agave nectar
- 1 sprig fresh mint, leaves picked
- 1 cup ice
- 1 cup seltzer
- Add the melon cubes, lime juice, agave nectar, fresh mint leaves, ice, and seltzer to a blender and blend until combined. Serve immediately.