Lemon Dijon Caesar & Ham Salad Boats Recipe
Recipe Ingredients
1 package 16oz bread du jour french
1 loaves (2 loaves)
1/2 cup olive oil
3 tbsp grey poupon mustard
2 tbsp lemon juice
2 tsp wocestershire sauce
1 cl garlic, minced
1/2 tsp sugar
1/4 tsp 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
Recipe Preparation
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
Servings: 4
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Lemon Dijon Caesar & Ham Salad Boats Recipe from the Recipes 4U Collection
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