Kale Caesar Salad with Polenta Croutons
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • For Polenta Croutons:
  • ½ 24oz package precooked polenta, cut in cubes
  • Dash of salt and pepper
  • ½ tsp garlic powder
  • 1 tbs parmesean cheese
  • For the Salad:
  • 1 bunch kale, torn in pieces
  • 1 egg
  • 3 anchovies
  • 1 tsp worcestershire sauce
  • ½ tsp dijon mustard
  • Juice of one lemon segment
  • ½ c extra virgin olive oil
  • ⅓ c parmesean cheese
  • 1 tsp pepper
  • ½ tsp salt
Instructions
  1. Preheat oven to 400.
  2. Toss polenta cubes lightly with evoo, salt, pepper and garlic powder.
  3. Lay polenta on a sheet pan and cook for 25 minutes or until golden brown and crunchy.
  4. In a food processor, combine egg, anchovies, worcestershire sauce, dijon mustad and the lemon.
  5. Cream together then stream in the olive oil slowly while the processor is running.
  6. Add your salt and pepper.
  7. Remove dressing from processor and place in a bowl then stir in the parmesean cheese.
  8. Sprinkle parmesean cheese on the polenta croutons when they come out of the oven.
  9. Dress the kale and garnish with the polenta croutons and more cheese.
Notes
If you don't wish to use raw egg, you can substitute a tablespoon of greek yogurt or mayonnaise.
Recipe by Keys to the Cucina at https://keystothecucina.com/2013/11/07/kale-caesar-salad-with-polenta-croutons/