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 track the history of meal recipes back into history, certainly as far back into recorded history as the Egyptians, and possibly even further than that. Interesting though that is, sadly, these early cook books were just very simple pictorial instructions for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to historians is a collection of tablets in the Sumerian language which describe the preparation 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. As we move on, there are a couple of cookery books from the 14th Century : one book entitled `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, they are unconnected to the indian food that appears on menues today, but rather descriptions of the types of meals prepared by the chefs of the wealthy. Over the succeeding few hundred years, the powerful families of Europe competed to offer the best banquets, and consequentially the best chefs and their recipes were much in demand. Nevertheless, it was during the 19th century that fine cooking and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, devoted their lives to collating, verifying, and writing down recipes common in their social group. When we get to the twentieth century, recipe publications were in great demand, due to better eduction, people having increased leisure time and having more disposable income. |
We hope you enjoy this Lemon Dijon Caesar & Ham Salad Boats recipe.
