Ingredients:
Makes six to eight servings
5 tablespoons freshly-squeezed lemon juice
1 tablespoon honey
2 teaspoons minced shallots
1/2 teaspoon Emeril’s Dijon Mustard
1/2 teaspoon lemon zest
1/2 teaspoon minced garlic
2/3 cup extra virgin olive oil
2 tablespoons chopped fresh basil
1 pound Romaine hearts chopped into 2-inch pieces
1/2 pound cherub or cherry tomatoes, halved
1 recipe of croutons (see below)
1/2 cup shaved Parmesan
Croutons
4 cups day old French bread, cut into 1-inch cubes
6 tablespoons extra virgin olive oil
2-1/2 teaspoons Emeril’s Original Essence
Pinch of salt

Instructions:
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.
To make croutons, 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, 15-20 minutes. Remove from oven and set aside to cool as you prepare salad.
In large bowl, combine lettuce with tomatoes, croutons and Parmesan. Season with salt and pepper, drizzle with 1/2 cup vinaigrette and toss to combine. Serve on chilled salad plates or bowls.