---------- Recipe via Meal-Master (tm) v8.02

     Title: Mesclun Greens with Creamy Garlic Dressing
Categories: Vegetables, Emeril, Ethnic, Am/la
     Yield: 2 side salad

     2 c  Mesclun greens
   1/4 c  Parmesan Reggiano Cheese

------------------CREAMY GARLIC DRESSING------------------
   1/2 c  Mayonnaise
   1/4 c  Roasted garlic paste
     3 tb Parmesean Reggiano Cheese;
          -grated
     1 tb Fresh lemon juice
     2 tb Heavy cream
     1 ts Salt
     1 ts Fresh cracked black pepper

------------------ROASTED GARLIC CROUTONS------------------
     3 tb Roasted garlic
     1 sl French bread; trimmed(2x4in)
          Olive oil
          SAlt and pepper

 Preheat oven to 375 degrees F.
 For the dressing: Combine all the ingredients together
 and blend until smooth.  Season with salt and pepper.
 For the croutons: Slice the bread on an angle,
 resulting in 2 long triangles.  Place on a sheet tray
 and season with olive oil, salt and pepper, seasoning
 both sides.  Bake until golden brown, about 2-3
 minutes, Remove and cool.  Mound the garlic paste on
 the entire crouton, spreading evenly.
 To assemble:  Toss the greens with the dressing, using
 enough to lightly coat and flavor the greens. Sprinkle
 with the PArmesan Reggiano cheese. Garnish the plate
 with a couple turns of black pepper.

 Source: Essence of Emeril, #EE2273, TVFN
 Formatted by Lisa Crawford, 5/27/96

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