Mesclun greens with creamy garlic dressing
2 Side salad
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Mesclun greens |
| ¼ | cup | Parmesan Reggiano Cheese |
| ½ | cup | Mayonnaise |
| ¼ | cup | Roasted garlic paste |
| 3 | tablespoons | Parmesean Reggiano Cheese; grated |
| 1 | tablespoon | Fresh lemon juice |
| 2 | tablespoons | Heavy cream |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Fresh cracked black pepper |
| 3 | tablespoons | Roasted garlic |
| 1 | slice | French bread; trimmed(2x4in) |
| Olive oil | ||
| SAlt and pepper | ||
Directions
CREAMY GARLIC DRESSING
ROASTED GARLIC CROUTONS
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