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Lemon Dijon Caesar & Ham Salad Boats

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: LEMON DIJON CAESAR & HAM SALAD BOATS
 Categories: Leftovers, Pork, Sandwiches
      Yield: 4 Servings
 
           -Pam Coombes
      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
 
  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
 
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