Romaine Salad with Homemade Croutons and Lemon Vina

Name: Romaine Salad with Homemade Croutons and Lemon Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 loaf French bread, crust trimmed, cut into 1/2-inch cubes; 2 teaspoons Essence, recipe follows; 1 cup olive oil; 1 1/2 teaspoons minced garlic; 2 tablespoons white wine vinegar; 2 tablespoons lemon juice; 1 teaspoon Dijon mustard; 1 teaspoon lemon zest; 1 teaspoon sugar; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 3 hearts romaine lettuce, washed and dried, torn into bite-size pieces (about ½ cups); 1/2 cup grated Parmesan; 2 tablespoons minced fresh chives; 1 pint grape tomatoes, washed and patted dry; 1/2 cup pitted nicoise or kalamata olives, for garnish, optional; 2 1/2 tablespoons paprika; 2 tablespoons salt; 2 tablespoons garlic powder; 1 tablespoon black pepper; 1 tablespoon onion powder; 1 tablespoon cayenne pepper; 1 tablespoon dried oregano; 1 tablespoon dried thyme

Servings: persons

1 loaf French bread, crust trimmed, cut into 1/2-inch cubes
2 teaspoons Essence, recipe follows
1 cup olive oil
1 1/2 teaspoons minced garlic
2 tablespoons white wine vinegar
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon lemon zest
1 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 hearts romaine lettuce, washed and dried, torn into bite-size pieces (about ½ cups)
1/2 cup grated Parmesan
2 tablespoons minced fresh chives
1 pint grape tomatoes, washed and patted dry
1/2 cup pitted nicoise or kalamata olives, for garnish, optional
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.", "To make the croutons, put the bread cubes in a medium mixing bowl and season with the Essence.", "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.", "Add the olive oil mixture to the bread cubes and toss with a spatula to coat evenly.", "Spread the bread cubes evenly on the lined baking sheet and bake until lightly browned, about 20 minutes.", "Using oven mitts or pot holders, remove the baking sheet from the oven and set aside to cool.", "To make the dressing, combine the white wine vinegar, lemon juice, mustard, lemon zest, sugar, salt, pepper, and remaining 1/2 teaspoon of garlic in a medium mixing bowl.", "Whisk to blend.", "Gradually add the remaining 2/3 cup of olive oil in a thin stream, whisking constantly until well blended and smooth.", "To assemble the salad, put the lettuce in a large salad bowl and add the dressing, Parmesan, and chives.", "Toss to coat evenly.", "Garnish with the croutons, grape tomatoes and kalamata olives, if using, and serve.", "Combine all ingredients thoroughly.", "Yield: 2/3 cup", "Recipe from ""New New Orleans Cooking,"" by Emeril Lagasse and Jessie Tirsch.", "Published by William Morrow, 1993."]

668

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 1 loaf French bread, crust trimmed, cut into 1/2-inch cubes, 2 teaspoons Essence, recipe follows, 1 cup olive oil, 1 1/2 teaspoons minced garlic, and more.

Yes, Romaine Salad with Homemade Croutons and Lemon Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Romaine Salad with Homemade Croutons and Lemon Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions