Chicken Caesar Salad With Polenta Croutons & Cheese
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 20minutes
Cook time is 10minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 17.17 dollar
Difficulty level: 2 out of 4
15 Ingredients
Number of servings
4
For the dressing
- 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
- 1/3 cup extra virgin olive oil
- 1tablespoons Dijon mustard
- 2tablespoons light olive oil
- 225grams prepared polenta, cut into 2.5cm cubes
- 1 pinch rock salt
- 1 pinch freshly ground black pepper
- 2 small heads romaine lettuce, washed, dried, and torn into bite-sized pieces
- 225grams cooked chicken, cut into bite-sized piece
- 85grams Romano cheese, grated
Description
Using baked polenta to make the crunchy croutons for this perennially popular salad gives it a twist by providing 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 handheld 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.
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