Lemon Dijon Caesar & Ham Salad Boatspork, sandwiches 1 pkg 16oz bread du jour french 1 loaves (2 loaves) 1/2 cup olive oil 3 tablespoon grey poupon mustard 2 tablespoon lemon juice 2 teaspoon wocestershire sauce 1 centiliter garlic, minced 1/2 teaspoon sugar 1/4 teaspoon grd black pepper 1/4 cup parmesan cheese 2 cup torn romaine lettuce 1 1/2 cup julienne fully-cooked ham 1 cup cherry tomatoes, halved 1/2 cup julienne carrots To prepare bread "boat" and croutons; cut a 2 1/2" wide "V" from top of each laf running the length of the bread. Remove "V" portion and cut into 1/2-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 1/2 tb dressing on cut side of each bread "boat"; toss bread cubes with 1/4 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 |
