Caesar Salad with Polenta Croutons
Caesar Salad with Polenta Croutons could be just the gluten free and pescatarian recipe you've been looking for. For $1.48 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. One portion of this dish contains approximately 14g of protein, 29g of fat, and a total of 327 calories. A couple people made this recipe, and 29 would say it hit the spot. If you have anchovies, lemon juice, lettuce, and a few other ingredients on hand, you can make it. It is a reasonably priced recipe for fans of American food. From preparation to the plate, this recipe takes roughly 25 minutes. It is brought to you by Oh Sweet Basil. It works well as a main course. Overall, this recipe earns a good spoonacular score of 45%. If you like this recipe, you might also like recipes such as Greek” Chicken Caesar Salad with Polenta Croutons – May #Redux, Chicken Caesar Salad with Garlic Croutons {and Light Caesar Dressing}, and Caesar Salad with Homemade Caesar Dressing and Croutons.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 15 minutes
Ingredients:
4 anchovies
1 Teaspoon Balsamic Vinegar
Canola Oil for frying
1 Tablespoon Dijon Mustard
2 Teaspoons Garlic, minced
1 Tablespoon Lemon Juice
1 Head Romain Lettuce, chopped
½ Cup Olive Oil
¼ Cup Parmesan Cheese, grated
Parmesan Cheese
Pepper
1 Package Pacific Foods Herbed Polenta, cut in ¼-1/2" cubes and dried
Salt and Pepper to taste
Equipment:
pot
paper towels
blender
bowl
Cooking instruction summary:
Heat one inch of oil in a pot over high heat. Add 8-10 polenta chunks at a time and stir occasionally as they fry for 3-4 minutes or until golden. Drain on a paper towel.In a blender, add the anchovies, garlic, mustard and parmesan cheese, blend until smooth. Add the remaining ingredients and blend again. Store in an airtight jar in the fridge.In a large bowl add the romaine, croutons and drizzle with desired amount of dressing. Toss to coat. Shave in fresh parmesan cheese and top with fresh black pepper. Serve immediately.
Step by step:
1. Heat one inch of oil in a pot over high heat.
2. Add 8-10 polenta chunks at a time and stir occasionally as they fry for 3-4 minutes or until golden.
3. Drain on a paper towel.In a blender, add the anchovies, garlic, mustard and parmesan cheese, blend until smooth.
4. Add the remaining ingredients and blend again. Store in an airtight jar in the fridge.In a large bowl add the romaine, croutons and drizzle with desired amount of dressing. Toss to coat. Shave in fresh parmesan cheese and top with fresh black pepper.
5. Serve immediately.
Nutrition Information:
covered percent of daily need
