| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
French |
Vegetables, Emeril, Ethnic, Am/la |
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 |
tb |
Parmesean Reggiano Cheese; grated |
| 1 |
tb |
Fresh lemon juice |
| 2 |
tb |
Heavy cream |
| 1 |
ts |
Salt |
| 1 |
ts |
Fresh cracked black pepper |
| 3 |
tb |
Roasted garlic |
| 1 |
sl |
French bread; trimmed(2x4in) |
|
|
Olive oil |
|
|
SAlt and pepper |
INSTRUCTIONS
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
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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