Italian Caesar Salad with Polenta Croutons


  • 3 garlic cloves
  • 4 anchovy fillets, chopped
  • ¼ cup fresh lemon juice
  • 1 tablespoon Dijon mustard
  • ½ cup olive oil
  • Salt and freshly ground black pepper
  • 1 teaspoon olive oil
  • + 6 more ingredients
    • 2 cups Basic Polenta, recipe follows
    • Vegetable oil, for deep frying
    • 3 small heads (or2 large heads) romaine lettuce, halved lengthwise
    • ½ cup drained oil-packed sun-dried tomatoes, cut into thin strips
    • ½ cup pine nuts, toasted
    • 1 ½ ounces shaved Parmesan

1. To 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.

View full recipe at SpringPad


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