Print
Email
Add a photoServings: 1
Ingredients
- Dressing
- 2 x egg yolks
- 4 x cloves garlic (to 5) Juice of 1 lemon
- 5 x anchovies (5 to 6)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp. prepared horseradish
- 1 Tbsp. Dijon mustard
- 1/4 c. warm water
- 2 c. canola oil
Directions
- Caesar Salad with Horseradish Dressing and Polenta Croutons
- Put all ingredients up to water in food processor. With machine running pour in warm water and run for 30 seconds. Then slowly drizzle in oil till a loose mayo consistency is reached.
- Croutons
- If you have a favorite polenta recipe-use it. Our ratio is 3 c. of water for every c. of polenta, cooked over low heat till thick and then adding 5 ounces of cream and 3 ounces Asiago cheese for every c. of polenta. Season to taste with salt and white pepper. Pour into a baking sheet lined with parchment paper and cold in refrigerator till hard.
- Preheat oven to 500 degrees. Coat a cookie sheet lightly with oil and place in warm oven. While pan is heating cut the hard polenta into 1/2 inch cubes. When oil is very warm remove cookie sheet from oven and place cut croutons on it. Return immediately to the oven and cook till golden, approximately 25 min.
- Jamie's Notes: At the Bistro, they serve this salad with minced romaine lettuce and lots of grated Parmesan cheese. The highlight of the salad is the polenta croutons. They are insanely delicious!
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
