Ingredients Jump to Instructions ↓

  1. 2 cups 474ml Mesclun greens

  2. 1/4 cup 36g / 1 1/3oz Parmigiano-Reggiano Cheese Creamy Garlic Dressing

  3. 1/2 cup 118ml Prepared or homemade mayonnaise

  4. 1/4 cup 59ml Roasted Garlic paste - seeNote

  5. 3 tablespoons 45ml Grated Parmigiano-Reggiano Cheese

  6. 1 tablespoon 15ml Fresh lemon juice

  7. 2 tablespoons 30ml Heavy cream

  8. 1 teaspoon 5ml Salt

  9. 1 teaspoon 5ml Fresh-cracked black pepper Roasted Garlic Croutons

  10. 3 tablespoons 45ml Roasted Garlic

  11. 1 French bread - (2" by 4") - trimmed Olive oil Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. 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.


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