Here’s a healthy and lighter twist on the famous Caesar salad.
I just ate it for lunch and as usual, my tummy is super happy. Hope you like it to!
Polenta Caesar Salad
Prep time
Cook time
Total time
Author: ZestyandSpicy.com
Cuisine: Salad
Serves: 2 portions
Ingredients
- Hard, cooked Polenta cut in cubes
- Heart of roman lettuce, cut in pieces
- 1 big tomato sliced in wedges
- Chives, minced
- Grated Parmesan
- Coarsely crushed black pepper (optional)
- For the Dressing:
- 1 tablespoon of dijon mustard
- 1 tablespoon of mayonnaise
- 2 tablespoons of avocado oil
- 1 teaspoon of rice vinegar (authentic version)
- 1 teaspoon of garlic powder
- ½ teaspoon of worcestershire sauce
- pinch of salt
- 1 teaspoon of lemon juice
Instructions
- - Pre-heat your oven at 375, line a parchment paper on a baking sheet.
- - Bake your polenta for 30 minutes or until it's crunchy on the outside.
- - Assemble your salad, pour the dressing on top and voilà!
Huh, polenta…
That’s pretty unique, how come you didn’t go with a traditional Caesar salad dressing? (even if you omitted the anchovies, even though I think the flavor would have paired well with the polenta)
Or you could have fried up the polenta in a pan (with your avocado oil) to get a bit more crispness and colour to it.
I always like your ideas; I’m engaged to a vegetarian but I love meat. I need to start thinking about what I’m going to cook for her…
This is helpful.