Lemon dijon caesar & ham salad boats

Yield: 4 Servings -

Ingredients:

1 pk 16oz Bread du Jour French Loaves (2 loaves)
1/2 c Olive oil
3 tb Grey Poupon Mustard
2 tb Lemon juice
2 ts Wocestershire sauce
1 cl Garlic minced
1/2 ts Sugar
1/4 ts Grd black pepper
1/4 c Parmesan cheese
2 c Torn romaine lettuce
1 1/2 c Julienne fully-cooked ham
1 c Cherry tomatoes halved
1/2 c Julienne carrots

Instructions:

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