Mesclun Greens With Creamy Garlic Dressing

Recipe Ingredients

2 cups	474ml	Mesclun greens
1/4 cup	36g / 1.3oz	Parmigiano-Reggiano Cheese
		Creamy Garlic Dressing
1/2 cup	118ml	Prepared or homemade mayonnaise
1/4 cup	59ml	Roasted Garlic paste - see * Note
3 tablespoons	45ml	Grated Parmigiano-Reggiano Cheese
1 tablespoon	15ml	Fresh lemon juice
2 tablespoons	30ml	Heavy cream
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Fresh-cracked black pepper
		Roasted Garlic Croutons
3 tablespoons	45ml	Roasted Garlic
1		French bread - (2" by 4") - trimmed
		Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: See the "Emeril's Roasted Garlic" recipe which is included in this collection.

Preheat the oven to 375 degrees.

For the dressing: Combine all the ingredients together and blend until smooth. Season with salt and pepper.

For croutons: Slice the bread on an angle, resulting in two long triangles. Place on a sheet tray and season with olive oil, salt and pepper, seasoning both sides. Bake until golden-brown, about 2 to 3 minutes. Remove and cool. Mound the garlic paste on the entire crouton, spreading evenly.

To assemble, toss the greens with the dressing, using just enough to lightly coat and flavor the greens. Mound in the center of the plate. Place the croutons right on top of the greens. Sprinkle with the Parmigiano-Reggiano cheese. Garnish the plate with a couple turns of black pepper.

This recipe yields 2 salad servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2273 broadcast 01-31-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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