Caesar Lite Salad - Bread

Method

• Position rack in center of oven and preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil or parchment paper.
• In a mixing bowl, combine the bread cubes and Essence.
• In the bowl of a blender combine 1/3 cup of the olive oil and 1 teaspoon of the garlic and process on high speed for 30 seconds.
• Add the olive oil mixture to the bread cubes and toss to combine.
• Spread the bread cubes evenly on the lined baking sheet and bake until lightly browned, about 20 minutes.
• Remove and set aside to cool.
• In a mixing bowl combine the white wine vinegar, mustard, balsamic vinegar, lemon zest, sugar, Italian seasoning, salt, pepper, and remaining 1/2 teaspoon of garlic and whisk to blend.
• Add the remaining 2/3 cup olive oil in a thin, steady stream, whisking constantly until thoroughly blended and smooth.
• Place the lettuce in a large salad bowl and add the croutons, dressing and Parmesan.
• Toss to coat evenly.
• Top with grilled shrimp and then serve immediately.
• 1 pound medium shrimp, peeled and de-veined
• 1 tablespoon Essence, recipe follows
• Olive oil, for brushing
• Preheat a grill or broiler to medium-high.
• Combine the shrimp, Essence and oil in a mixing bowl and toss to combine.
• Thread the shrimp onto 4 skewers.
• When the grill is hot, place the shrimp on the grill and cook for about 2 minutes on each side, or until just cooked through.
• Serve on top of the Caesar "Lite" salads.
• 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
• Combine all ingredients thoroughly.
• Yield: 2/3 cup
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William and Morrow, 1993.