Tuesday, February 28, 2012
Grilled Caesar Salad with Warm Polenta Croutons
Grilling Romaine Lettuce is a fun variation to your regular Caesar Salad. I also made Polenta croutons to go with the salad instead of wheat croutons. Below is the recipe I followed.
1 romaine lettuce heart, washed, pat dried and cut in half
2 tablespoons of Caesar Salad dressing
2 handfuls of Shaved Parmigiano Reggiano cheese
Polenta croutons (optional)
1. I first prepare Polenta croutons. Make polenta in advance (day or few hours before), pour it in a square container and let it solidify in a fridge. Polenta recipe is available on my blog, here is the link How to make Polenta? Take polenta out of container and cut into about 1 inch cubes. Fry Polenta in Olive Oil until golden brown on all sides. Use splatter screen to prevent oil splashing on you and stove. Keep croutons warm under the heat lamp.
2. Turn on the grill. Once the grill is hot brush some olive oil on it. Also brush both lettuce halves with olive oil. Grill lettuce for about 3-4 minutes turning few times until its outer layers start to wilt and form brown spots. Take lettuce off the grill and cut the stems off. To assemble the salad, place one romaine heart half on a plate, drizzle it with Caesar dressing (1 tablespoon), spread 1 handful of cheese on top and add 5-6 Polenta croutons. That's it! Salad is ready to serve.