Shelly's Recipe

MY KINDA SALAD - Emeril

Category: Salad

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

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

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

Combine 1/3 cup of the olive oil and 1 tsp of the garlic in a blender and process on high speed for 30 seconds. Add the olive oil mixture to the bread cubes and toss with a spatula to coat evenly. Spread the bread cubes evenly on the lined baking sheet and bake until lightly browned, about 20 minutes.

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

To make the dressing, combine the white wine vinegar, mustard, balsamic vinegar, lemon zest, sugar, Italian Essence, salt, pepper, and remaining 1/2 tsp of garlic in a medium mixing bowl. Whisk to blend. Gradually add the remaining 2/3 cup of olive oil in a thin stream, whisking constantly until well blended and smooth.

To assemble the salad, put the lettuce in a large salad bowl and add the dressing and the Parmesan cheese. Toss to coat evenly. Divide the salad mixture evenly among 4 salad plates (or more if making smaller servings) and top with equal amounts of the croutons.

Baby Bam
3 tbsp paprika
2 tbsp salt and dried parsley
2 tsp onion powder and garlic powder
1 tsp ground black pepper, dried oregano, dried basil and dried thyme
1/2 tsp celery salt

Place all the ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to 3 months. Yield: about 3/4 cup