---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Mesclun Greens With Creamy Garlic Dressing
 Categories: Vegetables, Emeril, Ethnic
      Yield: 2 Servings
 
      2 c  Mesclun greens
    1/4 c  Parmesan Reggiano cheese

------------------CREAMY GARLIC DRESSING------------------
    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 Black pepper; fresh cracked

------------------ROASTED GARLIC CROUTONS------------------
      3 tb Roasted garlic
      1 sl French bread (2x4");
           - trimmed
           Olive oil
           Salt and pepper
 
  Preheat oven to 375 F.

  Dressing:

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

  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 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 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, May 27, 1996
 
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