Smoked Salmon & Endive Featuring Emeril's Caesar Dressing

Smoked Salmon & Endive Featuring Emeril's Caesar Dressing

2 slices stale white bread
2 tablespoons extra-virgin olive oil
1-1/2 teaspoons Emeril's Original Essence
12 slices smoked salmon
3 cups Romaine lettuce, sliced into long, thin strips
3 tablespoons + 1/4 cup Emeril's Caesar Dressing
12 endive spears, washed and dried
2 tablespoons fresh grated Parmigiano-Reggiano

Remove crusts and cut bread into 1/4 inch cubes.  Heat a small saute pan over medium heat.  When pan is hot, add olive oil and place the bread in pan, saute 3 to 4 minutes, or until oil is absorbed and bread is golden.  Season bread (now croutons) in the pan with Emeril's Original Essence, toss well to coat evenly.  Set croutons aside.  Lay salmon on a clean cutting board or work surface.  Place lettuce in medium-size mixing bowl, and toss with 3 tablespoons of the Emeril's Caesar Dressing.  Divide lettuce evenly between salmon slices, placing lettuce in center of each slice.  Roll the salmon around the lettuce and place, seam side down, in an endive spear.  Use the remaining dressing to coat the tops of the salmon.  Place a few croutons on top of each canape, and sprinkle with come of the Parmigiano-Reggiano.  Set on platter and serve.