Tuesday, May 12, 2015

Creamy Garlic Dressing and Roasted Garlic Croutons on Green Salad

Serve this creamy garlic dressing and roasted croutons over your favorite greens.

2 cups mesclun greens
1/4 cup Parmigiano-Reggiano Cheese (or vegan option_

Creamy Garlic Dressing:

1/2 cup prepared or homemade mayonnaise (Veganaise)
1/4 cup roasted garlic paste
3 tablespoons grated Parmigiano-Reggiano Cheese (or vegan option)
1 tablespoon fresh lemon juice
2 tablespoons heavy cream (or unsweetened soy milk)
1 teaspoon salt

Roasted Garlic Croutons:

3 tablespoons roasted garlic
1 slice of French bread, trimmed, (2 by 4 inches)
Olive oil

Preheat oven to 375 degrees.

Combine the dressing ingredients together and blend until very smooth.

To make croutons, slice the bread on an angle so that two long triangles form. Place on a baking tray and season with olive oil and salt. Season both sides. Bake until golden brown. Remove from heat and cool. Mound the garlic paste on the entire crouton. Spread evenly. Assemble by tossing the greens with the dressing to create a light coating. Mound in the center of a plate. Place croutons on top of the greens. Sprinkle with Parmigiano-Reggiano cheese (or vegan alternative). Garnish as desired.

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