Kale Caesar Salad with Polenta Croutons
Author: Keys to the Cucina
Serves: 4
- 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
- Preheat oven to 400.
- Toss polenta cubes lightly with evoo, salt, pepper and garlic powder.
- Lay polenta on a sheet pan and cook for 25 minutes or until golden brown and crunchy.
- In a food processor, combine egg, anchovies, worcestershire sauce, dijon mustad and the lemon.
- Cream together then stream in the olive oil slowly while the processor is running.
- Add your salt and pepper.
- Remove dressing from processor and place in a bowl then stir in the parmesean cheese.
- Sprinkle parmesean cheese on the polenta croutons when they come out of the oven.
- Dress the kale and garnish with the polenta croutons and more cheese.
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/
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