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

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