Chef Jacquie’s “Hail Caesar” Salad with Crispy Polenta Croutons
1 large garlic clove 2 egg yolks (Davidson’s Pasteurized Eggs)
1 lemon, juiced
4-6 drops of Worcestershire sauce
3 anchovy paste
1 tablespoon Dijon mustard
½ cup olive oil
¼ cup Extra Virgin Olive Oil
1/4 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
1/4 cup grated Parmigiano-Reggiano cheese
2 heads romaine lettuce, whole leaves, washed and dried
In a Cuisinart add garlic, egg yolks, lemon juice, Worcestershire sauce, anchovy paste and Dijon Mustard, salt, pepper and cheese. Add oil in tube and puree ingredients until all oil is incorporated into dressing. Set dressing aside
Crispy Polenta Croutons
Olive oil, for greasing the pan and frying
1 teaspoon kosher salt
1 cup instant polenta
1 tablespoon salted butter
1/2 cup grated Parmigiano-Reggiano cheese
Make 1 cup of instant polenta according to directions on package. At the end, add salt, butter and cheese; stir until well blended. Grease a cookie sheet with olive oil, pour polenta on sheet and then spread out evenly. Place in the refrigerator until set.
When set, remove from refrigerator and cut into 1” cubes, use a flat spatula to remove from cookie sheet. In a large frying pan, add olive oil and cubed polenta, don’t crowd the pan. Cook polenta on each side until golden brown. Remove and drain on paper towels.
To assemble salad: On a chilled salad plate arrange whole Romaine lettuce leaves, add croutons and drizzle with Caesar dressing.
Serve up this new twist on a Caesar salad with some of my other classic Roman recipes for a feast fit for an emperor! Buon Appetito!