| 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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