PANTRY DINNER SALAD WITH POLENTA CROUTONS
This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.
Provided by Anna Stockwell
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk together oil, vinegar, mustard, honey, salt, and pepper in a small bowl (or shake together in a small jar). Set aside.
- Pour polenta into a square or rectangular airtight container and spread into an even layer. Let cool, then cover and chill at least 1 hour and up to 1 week. (The polenta will set into a solid block.)
- Turn out polenta onto a cutting board and cut into 1" cubes. Place Parmesan in a wide shallow bowl and, working in batches, toss cubes in cheese to coat. Using your hands, press cheese against edges of polenta to adhere, then transfer to a plate.
- Heat oil in a nonstick skillet over medium-high. Working in batches as needed, place as many polenta cubes as will fit in an even layer with 1" space between each in skillet. Let fry, undisturbed, until bottoms are crisp and browned, about 4 minutes. Resist the urge to move the cubes before 3 minutes have passed to avoid pulling the Parmesan coating off the polenta. Turn over one at a time, making sure cubes don't stick together, and repeat cooking process with opposite sides of cubes. Transfer to a plate.
- Toss onion, crunchy vegetables, and salt in a large bowl. Add radicchio, salami (if using), olives, and herbs and toss to combine. Drizzle reserved dressing over and toss gently to coat. Add warm croutons and gently toss again.
CAESAR SALAD CROUTONS
A fine Caesar salad is only as good as it's croutons.
Provided by Ronald
Categories Side Dish Sauces and Condiments Recipes Crouton Recipes
Time 30m
Yield 12
Number Of Ingredients 4
Steps:
- Combine garlic and oil in a small saucepan. Simmer until cloves are a light gold color, about 15 minutes. Pour oil through a fine sieve, squeeze all juice from cloves, and then discard the solids. Set garlic oil aside.
- Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet.
- Arrange bread cubes in a single layer on baking sheet. Bake, turning bread cubes periodically, until lightly browned, about 20 minutes.
- In a large, non-stick skillet, melt 1/3 cup ghee with 1/3 cup garlic oil over medium heat. Cook toasted bread cubes in batches until light to medium golden brown, turning frequently. Add more ghee and garlic oil as needed. Turn out into basket lined with paper towels, and drain for about 20 minutes.
Nutrition Facts : Calories 402 calories, Carbohydrate 16.6 g, Cholesterol 43.7 mg, Fat 36.2 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 13.3 g, Sodium 182.7 mg, Sugar 0.7 g
ITALIAN CAESAR SALAD WITH POLENTA CROUTONS
Recipe courtesy Giada De Laurentis from Everyday Italian Show and the Episode: Italian Salads. We used this recipe for a Dr's meeting here and it was liked by all! I had printed copies of the recipe ready for those who wanted them. We used walnuts instead of the pignoli's (personal preference). There is a 2 hour cooling time or if wanted you can prepare the croutons and salad dressing the day before. Then it assembles easily and quickly! We used the polenta croutons in a salad of mixed greens and they were awesome! The Cubans make their polenta or harina de maiz with garlic and the chef snuck some in when preparing the croutons, turned out great!
Provided by Manami
Categories Cheese
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- MAKE THE POLENTA: (Make First).
- Bring 3 cups of water to a boil in a heavy large saucepan.
- Add salt.
- Gradually whisk in the cornmeal.
- Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes.
- Turn off the heat.
- Add the butter, and stir until melted.
- Lightly oil a half sheet pan.
- Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick.
- Refrigerate until cold and firm, about 2 hours.
- MAKE THE DRESSING:.
- Finely chop the garlic and anchovies in a food processor.
- Blend in the lemon juice and mustard.
- With the machine running, gradually blend in the oil.
- Season the dressing, to taste, with salt and pepper.
- TO MAKE CROUTONS:
- Cut the polenta into 3/4-inch cubes.
- Pat the polenta cubes dry with paper towels.
- Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan.
- Heat the oil over high heat.
- Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes.
- Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
- (The dressing and polenta croutons can be prepared 1 day ahead up to this point.
- Cover the dressing and polenta croutons separately and refrigerate.
- Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)
- MAKE THE SALAD:.
- Prepare the barbecue for high heat or grill pan.
- Grill the lettuce until lightly charred, about 2 minutes per side.
- Cut the lettuce into bite-size pieces.
- On a serving platter, mound the grilled chopped lettuce.
- Decoratively scatter the sun-dried tomatoes and pine nuts.
- Drizzle with enough dressing to evenly coat.
- Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.
Nutrition Facts : Calories 917.3, Fat 55.6, SaturatedFat 11.2, Cholesterol 28, Sodium 1044.6, Carbohydrate 94, Fiber 18.2, Sugar 7.4, Protein 21.9
CAESAR SALAD WITH CRUNCHY CROUTONS
Provided by Tyler Florence
Categories side-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the croutons:
- Heat the oven to 350 degrees F.
- Hand-tear the bread into small pieces and put them into a bowl. Add the olive oil, Parmesan, and thyme leaves; season with salt and pepper. Mix this well to combine all the flavors. Spread the cubes out onto a baking sheet and bake until they are golden brown, about 15 minutes. Let them cool before tossing them onto the salad.
- Make the dressing: Put the anchovies, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan and a couple of grinds of black pepper. Season, to taste, with salt and set aside. (Refrigerate the dressing if you will not be using it right away.)
- Assemble the salad: Tear the lettuce into a large bowl. Add enough dressing to coat the salad to your liking. Add the croutons and some extra Parmesan and toss the salad well. Serve immediately.
CLASSIC CAESAR SALAD WITH HOMEMADE CROUTONS
This homemade Caesar salad is loaded with flavor! Cold, crunchy romaine lettuce and golden brown, toasted croutons are tossed in a briny, rich dressing, delivering a restaurant-quality meal in the comfort of your home. Serve as a side salad alongside lasagna or grilled steak and potatoes, or add a protein such as grilled salmon, chicken, or shrimp and make it a main dish.
Provided by NicoleMcmom
Categories Caesar Salad
Time 40m
Yield 6
Number Of Ingredients 17
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place bread on a rimmed baking sheet.
- Whisk together oil, butter, garlic, salt, and pepper in a liquid measure. Pour mixture over the bread and toss with your hands until evenly coated. Spread bread mixture into a single layer. Bake in the preheated oven until golden brown and toasted, yet slightly soft in the center, 15 to 18 minutes, tossing croutons a few times during baking. Remove from the oven and let cool completely while you prepare the salad.
- Place garlic, anchovies, and salt in a large salad serving bowl; press the mixture with a fork until a paste forms. Stir in egg yolk, lemon juice, Dijon, and Worcestershire sauce until well combined. Slowly whisk in olive oil until all is incorporated and mixture is well blended and smooth. Stir in 2 tablespoons Parmesan cheese and 1/4 teaspoon pepper. Remove about 1/4 cup of dressing and set aside for another use.
- When ready to serve, add lettuce and 1/2 of the croutons to the bowl with the remaining dressing; toss until well coated. Reserve remaining croutons for another use.
- Sprinkle salad with additional Parmesan and pepper if desired. Serve immediately.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 26 g, Cholesterol 55.9 mg, Fat 31.3 g, Fiber 3.1 g, Protein 7 g, SaturatedFat 8.6 g, Sodium 998.1 mg
MEDITERRANEAN CHEF SALAD WITH POLENTA CROUTONS
Provided by Kerri Conan
Categories Salad Bean Tomato Vegetarian Dinner Lunch Mozzarella Basil Lettuce Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles). Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray. Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir. Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more. Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl. Mix in beans, salt, pepper and pepper flakes; set aside. Divide romaine and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.
POLENTA CROUTONS
Polenta croutons make an exciting canape for any party. The best bit about the canape is that it can be prepared a day or two in advance and simple assembled before serving them. You can add anything you like cheese, salad etc .The croutons can be frozen and simply defrosted for 30 minutes before reheating them.
Provided by Poppy
Categories Lunch/Snacks
Time 30m
Yield 30 croutons
Number Of Ingredients 5
Steps:
- Line a flat baking tin with non-stick baking parchment or olive oil.
- Cook the polenta according to packet instructions.
- When it is done, stir in the Parmesan, dried herbs, butter, salt and pepper, making sure that it is adequately seasoned.
- While still hot, pour it out evenly to make a thin even layer, smoothing it out with the back of a wooden spoon or palate knife.
- Leave to cool completely, so that it is firm.
- Cut it with a small round pastry cutter (2inches/5cm).
- Place the polenta croutons in a sealed container in the refrigerator until ready to serve.
Nutrition Facts : Calories 51.7, Fat 1.9, SaturatedFat 1.1, Cholesterol 4.3, Sodium 25.8, Carbohydrate 7.7, Fiber 0.7, Sugar 0.1, Protein 1.1
ITALIAN SALAD CROUTONS
"These crisp buttery croutons are so good," comments Ellen Benninger of Greenville, Pennsylvania. "I don't know where I got the recipe, but I've been using it for more than 10 years." Toss the croutons in a salad, garnish a bowl of soup with them or sprinkle them on top of a creamy casserole.
Provided by Taste of Home
Time 25m
Yield about 2 cups.
Number Of Ingredients 4
Steps:
- In a large bowl, combine the butter, Italian seasoning and garlic powder. Add bread cubes and toss to coat. Arrange in a single layer on an ungreased baking sheet. , Bake at 325° for 15-20 minutes or until lightly browned, stirring occasionally.
Nutrition Facts : Calories 46 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 73mg sodium, Carbohydrate 4g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
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