My Kinda Salad

Name: My Kinda Salad
Ingredients: 1 (8-inch) piece French bread, crust trimmed, cut into 1/2-inch cubes (about 3 cups); 1 teaspoon Baby Bam, recipe follows; 1 cup olive oil; 1 1/2 teaspoons chopped garlic; 2 tablespoons white wine vinegar; 1 tablespoon Dijon mustard; 1 tablespoon balsamic vinegar; 1 teaspoon lemon zest; 1 teaspoon sugar; 1/2 teaspoon Emeril's Italian Essence or other dry Italian seasoning; 1/4 teaspoon salt; 1/8 teaspoon ground black pepper; 1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups); 1/2 cup grated Parmesan

14 ingredients

27 steps

Ingredients

1 (8-inch) piece French bread, crust trimmed, cut into 1/2-inch cubes (about 3 cups)
1 teaspoon Baby Bam, recipe follows
1 cup olive oil
1 1/2 teaspoons chopped garlic
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon balsamic vinegar
1 teaspoon lemon zest
1 teaspoon sugar
1/2 teaspoon Emeril's Italian Essence or other dry Italian seasoning
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 head romaine lettuce, washed and dried, torn into bite-size pieces (about 10 cups)
1/2 cup grated Parmesan

Directions

1

Position rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil.
2

To make the croutons, put the bread cubes in a medium mixing bowl and season with the Baby Bam.
3

Combine 1/3 cup of the olive oil and 1 teaspoon of the garlic in a blender and process on high speed for 30 seconds.
4

Add the olive oil mixture to the bread cubes and toss with a spatula to coat evenly.
5

Spread the bread cubes evenly on the lined baking sheet and bake until lightly browned, about 20 minutes.
6

Using oven mitts or pot holders, remove the baking sheet from the oven and set aside to cool.
7

To make the dressing, combine the white wine vinegar, mustard, balsamic vinegar, lemon zest, sugar, Italian Essence, salt, pepper, and remaining 1/2 teaspoon of garlic in a medium mixing bowl.
8

Whisk to blend.
9

Gradually add the remaining 2/3 cup of olive oil in a thin stream, whisking constantly until well blended and smooth.
10

To assemble the salad, put the lettuce in a large salad bowl and add the dressing and the Parmesan cheese.
11

Toss to coat evenly.
12

Divide the salad mixture evenly among 4 salad plates (or more if making smaller servings) and top with equal amounts of the croutons.
13

Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 2002
14

3 tablespoons paprika
15

2 tablespoons salt
16

2 tablespoons dried parsley
17

2 teaspoons onion powder
18

2 teaspoons garlic powder
19

1 teaspoon ground black pepper
20

1 teaspoon dried oregano
21

1 teaspoon dried basil
22

1 teaspoon dried thyme
23

1/2 teaspoon celery salt
24

Place all the ingredients in a mixing bowl.
25

Stir well to combine, using a wooden spoon.
26

Store in an airtight container for up to 3 months.
27

Yield: about 3/4 cup