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
