Chicken Caesar Salad With Polenta Croutons

15 Ingredients

Number of servings

For the dressing

1/3 cup extra virgin olive oil
1tablespoons Dijon mustard
3tablespoons good-quality mayonnaise
4 anchovy fillets, chopped
1/2teaspoons Worcestershire sauce
1 clove garlic, crushed
3tablespoons parmesan cheese, finely grated (save 1 tbs to serve)
1 pinch caster sugar

2tablespoons light olive oil
1 pinch rock salt
1 pinch freshly ground black pepper
2 heads lettuce, washed, dried, and torn into bite-sized pieces
225grams prepared polenta, cut into 2.5cm cubes
225grams cooked chicken, cut into bite-sized pieces
85grams romano cheese, finely grated

Description

This perennially popular salad is given a twist with the use of baked polenta to make crunchy croutons that provide extra texture to complement the succulence of the chicken and the freshness of the lettuce.

Method

Step 1 of 3

Heat the oil in a large frying pan over a medium heat. Add the polenta and season with 1/2 teaspoon of rock salt and 1/4 teaspoon of pepper. Cook for 10 minutes, turning over the polenta cubes occasionally, until lightly browned and crisp. Remove from the heat and set aside.

Step 2 of 3

For the dressing, place all the ingredients in the small bowl of a food processor and pulse until emulsified into a thick and creamy dressing. Alternatively, place the ingredients in a large bowl and blend well with a hand-held blender. Season with pepper, mix well to combine, and set aside.

Step 3 of 3

Place the lettuce, chicken, and cheese in a large bowl and toss lightly to combine. Drizzle over the dressing, a little at a time, and toss until well coated. Arrange the salad on a serving dish and scatter over the polenta croutons. Sprinkle over some Parmesan and serve immediately.