Name: Kale Caesar Salad & Polenta Croutons
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 side salads or 2 large salads
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

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.