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:

Quickview
349k Calories
14g Protein
28g Total Fat
9g Carbs
17% Health Score
Limit These
Calories
349k
17%

Fat
28g
44%

  Saturated Fat
8g
52%

Carbohydrates
9g
3%

  Sugar
5g
6%

Cholesterol
24mg
8%

Sodium
785mg
34%

Get Enough Of These
Protein
14g
29%

Vitamin C
98mg
120%

Vitamin A
3054IU
61%

Calcium
433mg
43%

Vitamin K
37µg
36%

Vitamin E
4mg
28%

Phosphorus
283mg
28%

Folate
63µg
16%

Vitamin B6
0.3mg
15%

Selenium
9µg
14%

Vitamin B2
0.21mg
12%

Manganese
0.23mg
12%

Fiber
2g
11%

Potassium
336mg
10%

Zinc
1mg
9%

Magnesium
33mg
8%

Vitamin B12
0.43µg
7%

Vitamin B1
0.1mg
7%

Iron
1mg
7%

Vitamin B3
1mg
7%

Vitamin B5
0.51mg
5%

Copper
0.06mg
3%

Vitamin D
0.17µg
1%

covered percent of daily need
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Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

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