preheat the oven to 375º. For the dressing: combine
dressing 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 pan 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 just
enough to lightly coat and flavor the greens. Mound the in the
center of the plate. Place croutons right on the top of the
greens. Sprinkle with the Parmigiano-Reggiano cheese.
Garnish the plate with a couple turns of black pepper.
Yield: 2 side salads