Ingredients
- 1 loaf French bread, crust trimmed, cut into 1/2-inch cubes
- 2 teaspoons Essence, recipe follows
- 1 cup olive oil
- 1 1/2 teaspoons minced garlic
- 2 tablespoons white wine vinegar
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon zest
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon ground white pepper
- 3 hearts romaine lettuce, washed and dried, torn into bite-size pieces (about 12 cups)
- 1/2 cup grated Parmesan
- 2 tablespoons minced fresh chives
- 1 pint grape tomatoes, washed and patted dry
- 1/2 cup pitted nicoise or kalamata olives, for garnish, optional
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):
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
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.
Photo: Romaine Salad with Homemade Croutons and Lemon Vinaigrette Recipe
















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By Peggyann2023
on April 18, 2012
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This dressing is absolutely amazing. I used it for salad dressing. For a dressing for my cold pasta dishes. I just used it last night for my salmon. I put it on my salmon before I baked it and it flavored it perfectly. I always add a tad more garlic and fresh italitan flat leaf parsley. This dressing makes this salad. It gives it a fresh taste. For a really different taste add a few basil leaves in the dressing. Delicious!
By goode7511_12164958
bowie, 60
on September 21, 2009
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This is an amazing salad recipe. Once you make the Essence Creole Seasoning, the salad comes together very easily. I fixed it for company and everyone loved the flavors!!
Carol
By yvettern44_7824375
Miami, FL
on March 28, 2008
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I LOVE LOVE this dressing...so easy to make..I double it and store in the fridge to use all the time. Absolutely delicious, very different than your usual store bought dressing.
Read all 11 reviews