1 package 16oz bread du jour french
1 loaves (2 loaves)
1/2 cup olive oil
3 tbsp grey poupon mustard
2 tbsp lemon juice
2 tsp wocestershire sauce
1 cl garlic, minced
1/2 tsp sugar
1/4 tsp grd black pepper
1/4 cup parmesan cheese
2 cup torn romaine lettuce
1 1/2 cup julienne fully-cooked ham
1 cup cherry tomatoes, halved
1/2 cup julienne carrots
Directions
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
Servings: 4 servings
Lemon Dijon Caesar & Ham Salad Boats Recipe brought to you by Recipe Ideas
Categories: Fruit; Ham; Meat; Pork; Salad
The History of Recipes
We are able to trace the history of `recipes` far back into the far past, in fact as far back as pharonic Egypt, and maybe even further. However, generally, these ancient cook books were just simple pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history is a collection of clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel wonderful and blissful. Progressing into The time of the roman empire around 25BC a man called Apicius compiled a number of scripts describing recipes cooked by wealthy Romans. He recounts how the roman meals were separated into starters, main course and desserts, a very modern way of dining. Aspicius recounts how the cooks of Roman times used a wide range of herbs and spices, including some familiar names like thyme, mint and dill. As our culinary historical trip moves to more modern times there are a couple of interesting recipe books which date from the 14th Century ; a book entitled `Forme of Cury`, and another called `Curye on Inglish`. Don`t be fooled by the titles though, they are not about the spicy food that we all know today, but rather recipes for the types of meals on the menues of the rich and wealthy people of those days. In the 15th century, knights returning from the crusades brought us many spices and herbs from the holy land, such as rosemary and coriander. These new culinary innovations was responsible for a torrent in books on cooking, most of which still exist in private collections. Over the following few centuries, the wealthy families of Wesstern Europe competed with each other to serve the most exotic meals, and consequentially cooks and their recipe collections increased in prestige. Notwithstanding that, it was during the nineteenth century that fine cooking and recipe books really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes to help cooks of their time. When we get to the 1900s, recipe publications are in high demand, mostly due to better eduction, more free time and a general increase in wealth. |
We hope you enjoy this Lemon Dijon Caesar & Ham Salad Boats recipe.
