| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
French |
Am/la, Emeril, Ethnic, Vegetables |
2 |
Side salad |
INGREDIENTS
| 2 |
c |
Mesclun greens |
| 1/4 |
c |
Parmesan Reggiano Cheese |
| 1/2 |
c |
Mayonnaise |
| 1/4 |
c |
Roasted garlic paste |
| 3 |
T |
Parmesean Reggiano Cheese |
|
|
grated |
| 1 |
T |
Fresh lemon juice |
| 2 |
T |
Heavy cream |
| 1 |
t |
Salt |
| 1 |
t |
Fresh cracked black pepper |
| 3 |
T |
Roasted garlic |
| 1 |
|
French bread, trimmed2x4in |
|
|
Olive oil |
|
|
SAlt and pepper |
INSTRUCTIONS
5/27
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, Posted to MealMaster Recipes List, Digest
#149 Date: 28 May 96 00:19:53 EDT From: "Lisabeth Crawford (Pooh)"
<104105.1416@CompuServe.COM>
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