---------- Recipe via Meal-Master (tm) v8.02
       Title: Mesclun Greens with Creamy Garlic Dressing
  Categories: Vegetables, Emeril, Ethnic, Am/la
       Yield: 2 side salad
       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;
       1 tb Fresh lemon juice
       2 tb Heavy cream
       1 ts Salt
       1 ts Fresh cracked black pepper
 ------------------ROASTED GARLIC CROUTONS------------------
       3 tb Roasted garlic
       1 sl French bread; trimmed (2x4in)
            Olive oil
            SAlt and pepper
   Preheat oven to 375 degrees F.
   For the dressing: Combine all the ingredients together
   and blend until smooth.  Season with salt and pepper.
   For the 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 2-3
   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, 5/27/96