Romaine Salad with Creamy Garlic Dressing and Garlic Croutons

To begin, I have to start by saying my heartfelt thoughts and prayers are with the people of Boston, the Boston Marathon, and Texas. Those individuals and families that have been part of this weeks horrific events.

Emeril Lagasse is from Falls River, Massachusetts. This week I reviewed Prime Time Emeril: More TV dinners From America’s Favorite Chef. With more than 1,000 shows on the food television network, weekly appearances on Good Morning America, and guest spots with Rosie O’Donnell and Jay Leno, it seems that people can’t get enough of Emeril Lagasse. Happily, here’s Prime Time Emeril: More TV Dinners from America’s Favorite Chef. It’s another big helping of  food and fun. I really enjoyed this cookbook and the recipes.  

The 150 recipes in the book are easy to understand and simple to follow, and the results are foolproof and pure Emeril. Each chapter of Prime Time Emeril is filled with recipes, techniques, and tips to help you re-create Emeril’s unique New American style of cooking right in your own home. These recipes feature his kicked-up favorites, including Chicken Drumettes with Blue Cheese Sauce and Emerilized Barbecued Oysters with Rosemary Biscuits. There are new twists on Louisiana classics, including gumbo, jambalaya, and beignets.

From his hometown of Fall River, Massachusetts, Emeril shares the food he loved best as a kid — recipes such as Hilda’s Stewed Chicken, Madeira-Braised Short Ribs, and Lobster Portuguese-Style. Emeril’s amazing appetizers include Spicy Duck Empanadas with Cilantro Cream and Singing Shrimp. How about a big bowl of steaming Monkfish Chowder or Rabbit, Andouille, and Wild Mushroom Gumbo? Whip up favorite dessert creations such as Pumpkin Cheesecake, Cherry and White Chocolate Bread Pudding, or Mr. Lou’s Chocolate Praline Pie. Pick up this book and pick up a pan, because you’re ready for some prime time cooking with Prime Time Emeril. 

Thanks to Morrow Cooks I have a copy of Prime Time to giveaway!

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Here’s The Recipe:

Romaine Salad with Creamy Garlic Dressing and Garlic Croutons

For the Roasted Garlic Puree:
10 heads garlic (about 1 1/2 pounds)
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Croutons:
1/2 loaf French bread, cut into 16 (1/4-inch thick) slices
1/4 cup olive oil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
For the Creamy Garlic Dressing:
1/2 cup homemade or store bought mayonnaise
1/4 cup reserved Roasted Garlic Puree
3 tablespoons freshly grated Parmigiano-Reggiano
2 tablespoons buttermilk
1 1/2 tablespoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
For the Salad:
1 head romaine lettuce, separated into leaves, rinsed, and patted dry
3/4 cup thinly sliced red onions
1/4 cup freshly shredded Parmesan, for garnish
To prepare the Roasted Garlic Puree:

Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper or aluminum foil.
Cut the top quarter off each garlic head so the cloves are exposed. Place cut side up on the prepared baking sheet. Drizzle the oil over the garlic and season lightly with the salt and pepper. Turn the garlic cut side down. Roast until the cloves are soft and golden brown, 1 to 1 hour and 15 minutes.

Let the garlic cool. Squeeze the soft garlic flesh from each head into a bowl. Mash the flesh with a fork to blend it into a puree. (The puree can be stored in an airtight container in the refrigerator for up to 2 weeks.) Reserve 1/4 cup of the puree for the croutons and 1/4 cup of the puree to make the dressing.

To prepare the Croutons:

Increase the oven temperature to 400 degrees F.
Spread the slices of bread on a large baking sheet. Brush both sides of the slices with the olive oil, then season with the salt and pepper. Bake until lightly golden brown, 10 to 12 minutes. Cool slightly. Spread the croutons with 1/4 cup of the reserved roasted garlic puree. Set aside.

To prepare the Dressing:

Mix the mayonnaise, remaining 1/4 cup of garlic puree, cheese, buttermilk, and lemon juice in a medium bowl with a rubber spatula. Season the dressing with salt and pepper. (The dressing will keep in an airtight container in the refrigerator for 24 hours.)

Tear the larger leaves of the lettuce into bite size pieces, and leave the smaller, tender leaves whole. Toss in a large salad bowl with the sliced onions and desired amount of dressing. Adjust the seasonings with salt and pepper, to taste. Divide the greens among 4 salad plates and arrange 4 croutons on the side of each salad. Garnish the tops of each salad with 1 tablespoon of shredded Parmesan




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