Croutons

4 cups day old French bread, cut into 1-inch cubes

6 tablespoons extra virgin olive oil

2½ teaspoons Emeril's Original Essence

Pinch salt

Preheat oven to 350 degrees.

Combine all ingredients in large bowl and toss well to blend. Spread croutons on sheet pan and place in oven to toast. Bake until crisp and golden brown, 15 to 20 minutes. Remove from oven and set aside to cool as you prepare salad.

Yield: 4 cups croutons.

Salad

5 tablespoons freshly squeezed lemon juice

1 tablespoon honey

2 teaspoons minced shallots

½ teaspoon Dijon mustard

½ teaspoon lemon zest

½ teaspoon minced garlic

2/3 cup extra virgin olive oil

2 tablespoons chopped fresh basil

1 pound Romaine hearts chopped into 2-inch pieces

½ pound cherub or cherry tomatoes, halved1 recipe Croutons, see recipe above

½ cup shaved Parmesan

In medium bowl combine lemon juice, honey, shallots, mustard, lemon zest and garlic. Whisk, then add oil in slow, steady stream while you continue whisking until incorporated. Add basil and season to taste with salt and pepper.

In large bowl combine lettuce with tomatoes, croutons and Parmesan. Season with salt and pepper, drizzle with Z\x

cup vinaigrette; toss to combine. Serve on chilled salad plates or bowls.Yield: 6 to 8 servings.