MESCLUN GREENS WITH CREAMY GARLIC DRESSING AND ROASTED GARLIC CROUTON WITH PARMIGIANO-REGGIANO CHEESE
Provided by Emeril Lagasse
Categories side-dish
Time 20m
Yield 2 side salads
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. 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.
MESCLUN SALAD WITH SHALLOT VINAIGRETTE
Categories Salad Leafy Green Side No-Cook Quick & Easy Salad Dressing Vinegar Healthy Shallot Lettuce Gourmet Sugar Conscious Kidney Friendly Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Whisk together shallot, mustard, and vinegar. Add oil in a slow stream, whisking until emulsified, and season with salt and pepper. Just before serving, toss salad greens with just enough dressing to coat.
TOASTED PECAN VINAIGRETTE
-Sarah Farmer, Taste of Home Culinary Director
Provided by Taste of Home
Categories Lunch
Time 5m
Yield 1 cup
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together first five ingredients. Slowly add olive oil while whisking constantly. Stir in pecans just before serving.
Nutrition Facts : Calories 215 calories, Fat 24g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 164mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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