"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mesclun Greens with Creamy Garlic Dressing and Roasted Garlic Crouton with Parmesan Cheese Recipe

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This recipe for Mesclun Greens with Creamy Garlic Dressing and Roasted Garlic Crouton with Parmesan Cheese, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Heather Lawrie Smith
Added: Saturday, November 24, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 cups mesclun greens
1/4 cup Parmigiano-Reggiano cheese
For dressing:
1/2 cup prepared mayonnaise
1/4 cup roasted garlic paste
3 tablespoons Parmigiano-Reggiano cheese
1 tablespoon fresh lemon juice
2 tablespoons heavy cream
1 teaspoon salt
1 teaspoon fresh cracked black pepper
For croutons:
3 tablespoons roasted garlic
1 slice of french bread trimmed
olive oil
salt and pepper

Directions:
Directions:
preheat the oven to 375. 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

 

 

 

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