Instructions: Method:
1. Cut the bread into one inch cubes and place on a metal pan. Sprinkle the shallots on top and toast in a 350 degree oven (approximately 5 minutes) until golden brown and crunchy. Remove from the oven and reserve.

2. In a mixing bowl, toss the arugula greens warm croutons and dressing.

Season to taste with pepper.

3. On four salad plates, artfully place the water melon in the center and layer with the greens, then more watermelon, then more greens. Top with croutons and serve immediately.

Caesar Dressing

1 egg yolk
1 teaspoon Dijon mustard
juice of one lemon
1 anchovy fillet, chopped (optional)

1/2 cup olive oil
1 cup Parmesan cheese, grated
2 tablespoons parsley, chopped

1. In a wooden mixing bowl add the egg yolk and whisk in the mustard. Add the lemon juice and continue to whisk. Add the anchovy and whisk well.

2. While whisking, slowly stream in the olive oil until it is all incorporated.

3. Whisk in the grated cheese and add the parsley.

4. Season to taste with salt and pepper and reserve until ready for use.

Chefs note: add 1 tablespoon of beluga or North Carolina roe to the dressing just before seasoning with salt and pepper for a "21" Caesar dressing.

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