Description
A recipe for Romaine Hearts Salad With Seasoned Croutons and Lemon-Basil Vinaigrette

Ingredients

• Croutons:
  
• 4 cups day old French bread, cut into
  
• 1-inch cubes
  
• 6 tablespoons extra virgin olive oil
  
• 2 1/2 teaspoons Emeril's Original Essence
  
• Pinch salt
  
• Salad:
  
• 5 tablespoons freshly squeezed lemon juice
  
• 1 tablespoon honey
  
• 2 teaspoons minced shallots
  
• 1/2 teaspoon Emeril's Dijon Mustard
  
• 1/2 teaspoon lemon zest
  
• 1/2 teaspoon minced garlic
  
• 2/3 cup extra virgin olive oil
  
• 2 tablespoons chopped fresh basil
  
• 1 pound Romaine hearts chopped into
  
• 2-inch pieces
  
• 1/2 pound cherub or cherry tomatoes, halved
  
• 1 recipe Croutons, see recipe above
  
• 1/2 cup shaved Parmesan

Preparation
Croutons:

Preheat oven to 350°F.

Combine all ingredients in large bowl and toss well to blend. Spread croutons on sheet pan and place in oven to toast. Bake until crisp and golden brown, 15 to 20 minutes. Remove from oven and set aside to cool as you prepare salad.

Salad

In medium bowl combine lemon juice, honey, shallots, mustard, lemon zest and garlic. Whisk, then add oil in slow, steady stream while you continue whisking until incorporated. Add basil and season to taste with salt and pepper.

In large bowl combine lettuce with tomatoes, croutons and Parmesan. Season with salt and pepper, drizzle with 1/2 cup vinaigrette; toss to combine. Serve on chilled salad plates or bowls.

Nutrition
no information available

Serves
Yield: 4 cups croutons/Yield: 6 to 8 servings salad

Variations
no information available