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1
Position rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or aluminum foil.
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2
To make the croutons, put the bread cubes in a medium mixing bowl and season with the Baby Bam.
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3
Combine 1/3 cup of the olive oil and 1 teaspoon of the garlic in a blender and process on high speed for 30 seconds.
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4
Add the olive oil mixture to the bread cubes and toss with a spatula to coat evenly.
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5
Spread the bread cubes evenly on the lined baking sheet and bake until lightly browned, about 20 minutes.
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6
Using oven mitts or pot holders, remove the baking sheet from the oven and set aside to cool.
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7
To make the dressing, combine the white wine vinegar, mustard, balsamic vinegar, lemon zest, sugar, Italian Essence, salt, pepper, and remaining 1/2 teaspoon of garlic in a medium mixing bowl.
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8
Whisk to blend.
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9
Gradually add the remaining 2/3 cup of olive oil in a thin stream, whisking constantly until well blended and smooth.
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10
To assemble the salad, put the lettuce in a large salad bowl and add the dressing and the Parmesan cheese.
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11
Toss to coat evenly.
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12
Divide the salad mixture evenly among 4 salad plates (or more if making smaller servings) and top with equal amounts of the croutons.
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13
Recipe courtesy Emeril Lagasse, originally appearing in Emeril's There's a Chef in My Soup, HarperCollins Publishers, New York, 2002
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14
3 tablespoons paprika
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15
2 tablespoons salt
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16
2 tablespoons dried parsley
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17
2 teaspoons onion powder
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18
2 teaspoons garlic powder
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19
1 teaspoon ground black pepper
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20
1 teaspoon dried oregano
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21
1 teaspoon dried basil
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22
1 teaspoon dried thyme
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23
1/2 teaspoon celery salt
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24
Place all the ingredients in a mixing bowl.
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25
Stir well to combine, using a wooden spoon.
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26
Store in an airtight container for up to 3 months.
