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Mesclun Greens With Creamy Garlic Dressing

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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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