Lemon dijon caesar & ham salad boats
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Pam Coombes | ||
| 1 | pack | 16oz Bread du Jour French |
| Loaves (2 loaves) | ||
| ½ | cup | Olive oil |
| 3 | tablespoons | Grey Poupon Mustard |
| 2 | tablespoons | Lemon juice |
| 2 | teaspoons | Wocestershire sauce |
| 1 | clove | Garlic, minced |
| ½ | teaspoon | Sugar |
| ¼ | teaspoon | Grd black pepper |
| ¼ | cup | Parmesan cheese |
| 2 | cups | Torn romaine lettuce |
| 1½ | cup | Julienne fully-cooked ham |
| 1 | cup | Cherry tomatoes, halved |
| ½ | cup | Julienne carrots |
Directions
To prepare bread "boat" and croutons; cut a 2½" wide "V" from top of each laf running the length of the bread. Remove "V" portion and cut into ½-inch cubes; set aside. To make dressing: In small bowl, whisk together olive oil, mustard, lemon juice, worcestershire sauce, garlic, sugar and pepper. Brush 1 ½ tb dressing on cut side of each bread "boat"; toss bread cubes with ¼ cup of dressing and 1 Tb Parmesan cheese. Place bread boats and cubes in single layer on baking sheets. Bake at 400F for 10-12 minutes or until golden brown, stirring bread cubes frequently.
Cool. In large bowl, combine lettuce, ham, tomatoes, carrots, and prepared croutons; add remaining dressing and Parmesan cheese, tossing to coat well. Place bread "boats" on large serving platter; fill each with 2 cups prepared salad. Spoon any remaining salad around bread "boats". Cut each loaf in half. Serve immediatley.
Prince William Journal 4/12/95