Mesclun Greens With Creamy Garlic Dressing And Roasted Garlic Crouton With Parmigiano Reggiano Cheese Recipes

CREAMY GARLIC ITALIAN DRESSING

Steps:

• In a 1 quart container combine the corn oil, garlic and sugar. Shake well. Add vinegar and shake well again.
• Fill the container the rest of the way with Italian dressing, leaving just enough room to add one egg. Add the egg, and blend with a blender or hand-held blender for about 2 minutes.

GREENS WITH CREAMY DRESSING

Steps:

• Wash greens and drain. Pat dry with paper towels. Place in salad bowl or on salad plates.
• Beat mustard and mayonnaise. Add oil in very thin stream, beating constantly with wire whisk. Dressing should remain thick.
• Beat in vinegar in thin stream; dressing should be thinner but still creamy.
• Add herbs, salt and pepper to dressing.
• Put garlic through press and beat in. Serve dressing over greens.

ROSEMARY LEMON-PEPPER PORK TENDERLOIN WITH CREAMY LEMON-PARMIGIANO DRESSED GREEN AND GARLIC CROUTONS

Steps:

• Preheat the oven to 500°F.
• Trim the silver skin or connective tissue off the tenderloins with a very sharp thin knife.
• Place the tenderloins on a rimmed nonstick cookie sheet. In a bowl, mix together all of the lemon zest, the juice of 1 lemon, the coarse ground black pepper, 3 cloves of the chopped garlic, the rosemary, 2 tablespoons of the EVOO, and some salt. Thoroughly coat the tenderloins in the rosemary-lemon-pepper mixture, rubbing it into the meat. Roast in the hot oven for about 20 to 22 minutes. Once roasted, remove from the oven to a cutting board to rest for a few minutes, loosely tented with aluminum foil.
• To make the croutons, preheat a medium skillet over medium-high heat with 2 tablespoons of the EVOO and add the cubed bread; toss to coat in the oil. Add the remaining 1 clove of chopped garlic, salt, and pepper and toast the bread cubes, stirring frequently, until golden brown, about 4 to 5 minutes. Remove from the heat and reserve.
• While the croutons are toasting, in a bowl, combine the mayo and the juice of the remaining lemon. Whisk in 3 tablespoons of EVOO, season with pepper, and stir in the grated cheese.
• Once the pork is out of the oven and resting, put the salad together. In a salad bowl, combine the homemade garlic croutons with the greens. Pour the dressing over the salad and toss to coat. Thinly slice the rested pork tenderloin and serve alongside the salad.

CREAMY GARLIC DRESSING

Steps:

• In a small saucepan, combine vinegar, water, onion and garlic; simmer until onion is tender (about 5 minutes).
• Add in sugar and simmer until dissolved. Cool to room temperature.
• Stir in mayonnaise, sour cream, salt and pepper.
• Refrigerate dressing for 2 hours or more.
• Delicious!

CREAMY ROASTED GARLIC DRESSING

Steps:

• Combine all ingredients and blend until smooth. I use my handy chopper.
• If the dressing is too thick, thin with more cream.
• To roast garlic - slice the top off a whole head of garlic. Place garlic on a piece of aluminum foil and drizzle with olive oil and salt. Wrap up and bake at 400 for about 40 minutes.