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Polenta Caesar Salad

February 17, 2016 by Ariel 1 Comment

PolentaCaesarSalad02

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
 
Print
Prep time
2 mins
Cook time
30 mins
Total time
32 mins
 
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
  1. - Pre-heat your oven at 375, line a parchment paper on a baking sheet.
  2. - Bake your polenta for 30 minutes or until it's crunchy on the outside.
  3. - Assemble your salad, pour the dressing on top and voilà!
3.4.3177

PolentaCaesarSalad03

Filed Under: Recipes, Salads, Vegetables Tagged With: caesar salad, crispy polenta, mayo, polenta, recipe

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Comments

  1. Neal W. Syrette says

    March 11, 2016 at 8:57 pm

    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.

    Reply

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