Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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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