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Romaine Salad with Homemade Croutons and Lemon Vinaigrette (Emeril Lagasse) Recipe

Romaine Salad with Homemade Croutons and Lemon Vinaigrette (Emeril Lagasse) Recipe

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Romaine Salad with Homemade Croutons and Lemon Vinaigrette (Emeril Lagasse)

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Ingredients:

Serving

1 loaf french bread, crust trimmed, cut into 1/2-inch cubes
2 tsp essence , recipe follows
1 cup olive oil
1 1/2 tsp minced garlic
2 tbsp white wine vinegar
2 tbsp lemon juice
1 tsp dijon mustard
1 tsp lemon zest
1 tsp sugar
1/2 tsp salt
1/4 tsp ground white pepper
3 hearts romaine lettuce, washed and dried , torn into bite-size pieces (about 12 cups)
1/2 cup grated parmesan
2 tbsp minced fresh chives
1 pint grape tomatoes, washed and patted dry
1/2 cup pitted nicoise or kalamata olives, for garnish , optional
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme

Directions:

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.
To make the croutons, put the bread cubes in a medium mixing bowl and season with the Essence. 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. 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, lemon juice, mustard, lemon zest, sugar, salt, pepper, and remaining 1/2 teaspoon 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, Parmesan, and chives. Toss to coat evenly. Garnish with the croutons, grape tomatoes and kalamata olives, if using, and serve.
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William Morrow, 1993.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	425.18 Kcal (1780 kJ)
Calories from fat	292.16 Kcal
		% Daily Value*
Total Fat	32.46g	50%
Cholesterol	5.5mg	2%
Sodium	2188.92mg	91%
Potassium	148.13mg	3%
Total Carbs	27.41g	9%
Sugars	7.72g	31%
Dietary Fiber	10.36g	41%
Protein	8.64g	17%
Vitamin C	90.7mg	151%
Vitamin A	37.6mg	1254%
Iron	5.9mg	33%
Calcium	187.7mg	19%

Amount Per 100 g
Calories	85.85 Kcal (359 kJ)
Calories from fat	58.99 Kcal
		% Daily Value*
Total Fat	6.55g	50%
Cholesterol	1.11mg	2%
Sodium	441.97mg	91%
Potassium	29.91mg	3%
Total Carbs	5.53g	9%
Sugars	1.56g	31%
Dietary Fiber	2.09g	41%
Protein	1.74g	17%
Vitamin C	18.3mg	151%
Vitamin A	7.6mg	1254%
Iron	1.2mg	33%
Calcium	37.9mg	19%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.