Kale Caesar Salad & Polenta Croutons
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 side salads or 2 large salads 1x
- Category: salad, side dish, vegetable
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 side salads or 2 large salads 1x
- Category: salad, side dish, vegetable
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 side salads or 2 large salads 1x
- Category: salad, side dish, vegetable
Scale
Ingredients
- 1 bunch kale, torn
- 9 ounces precooked polenta
- 2 tsp. cornstarch
- 2 tbsp. olive oil
- salt/pepper to taste
- Dressing:
- 1/4 cup raw cashews, soaked at least 2 hours
- 1/8 cup water
- 1 tbsp. olive oil
- 1 tbsp. fresh lemon juice
- 1/2 tablespoon Dijon mustard
- 1 garlic clove
- 2 teaspoons capers
- salt/pepper to taste
Instructions
- Tear kale leaves and place into a bowl. Set aside.
- Cut the polenta into small cubes or triangles. Toss well with cornstarch so that all the polenta gets coated.
- Heat a cast-iron or non-stick pan over medium heat. Add the olive oil and lightly fry the polenta on both sides until crispy, about 2-3 minutes per side. Remove from pan and let cook on paper towels. Season to taste with salt and pepper and let cool slightly.
- Make the dressing:
- Place all the ingredients in a blender and puree until smooth.
- Toss leaves with dressing (might not need all of it). Season to taste with salt/pepper.
- Top with polenta croutons.
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