2 cup mesclun greens
1/4 cup parmesan reggiano cheese
CREAMY GARLIC DRESSING
1/2 cup mayonnaise
1/4 cup roasted garlic paste
3 tbsp parmesean reggiano cheese, grated
1 tbsp fresh lemon juice
2 tbsp heavy cream
1 tsp salt
1 tsp fresh cracked black pepper
ROASTED GARLIC CROUTONS
3 tbsp roasted garlic
1 slice french bread, trimmed(2x4in)
1 olive oil
1 salt and pepper
Directions
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
Servings: 2 side salad
Mesclun Greens With Creamy Garlic Dressing Recipe brought to you by Recipe Ideas
Categories: Salad; Vegetable
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It is quite possible to trace the history of recipes far back into ancient history, in truth as far into history as the early Egyptians, and maybe even further. Having said that, in the main part, these old cook books were just very basic hieroglyphic recipes for food preparation.
Interestingly, the most ancient recipe discovered, according to experts in ancient history is a collection of stone tablets in the Sumerian language describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel wonderful. During Roman times 25BC a roman called Apicius created a collection of documents which described recipes enjoyed by his fellow Romans. In his scrolls, he tells us how the roman meals were split into starters, main course and dessert, a very modern way of dining. Aspicius also describes how the ancient Romans made use of a wide range of aromatic flavors, including some familiar names like bay, mint and parsley. In the fifteenth century, people returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices such as parsley, basil and rosemary. The introduction of these new foods and spices was responsible for an increase in recipe publications, most of which are now in academic collections. Like it or not, the introduction of television gave us celebrity chefs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Mesclun Greens With Creamy Garlic Dressing recipe.
