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'Kind of' caesar salad with polenta soldiers
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
65 minutes
Caesar salad with a modern twist: polenta soldiers replace croutons.
Ingredients:
  • 42.00 gm fresh lemon juice
  • 1 garlic clove, halved
  • 36.40 gm extra virgin olive oil, plus extra, to serve
  • 4 slices prosciutto
  • 1 small bunch kale, washed, stems removed, torn into bite-sized pieces
  • 20.00 ml white vinegar
  • 4 eggs
  • 1 avocado, quartered
  • 30g (1/4 cup) pitted Sicilian olives, halved
  • 40.00 ml pepitas, lightly toasted
  • Lemon wedges, to serve (optional)
  • 310ml (1 1/4 cups) chicken stock
  • 90g (1/2 cup) instant polenta
  • 20g (1/4 cup) finely grated parmesan, plus shavings, extra, to serve
Instructions:
  • In a small screw-top jar, mix together the juice, garlic, and 1 tablespoon of oil. Season with salt and pepper. Close the lid tightly and shake vigorously to blend all the flavors. Let it sit aside to allow the flavors to develop.
  • Prepare the loaf pan by greasing it and lining it with baking paper, letting the edges hang over. Heat stock in a saucepan over medium heat until simmering. Slowly pour polenta into the stock while stirring continuously with a wooden spoon until well mixed. Lower the heat and cook for 3 minutes, stirring until thick and creamy. Mix in the Parmesan cheese. Spread the mixture into the pan and refrigerate for 15 minutes to set.
  • Place the polenta on a clean work surface and slice it into 12 batons using a sharp knife. In a frying pan, heat 1 tsp of the remaining oil over medium-high heat. Cook the prosciutto for 1-2 minutes on each side until crispy. Then, transfer it to a plate lined with paper towel. Wipe the pan clean, and heat the remaining 3 tsp of oil over medium-high heat. Cook the polenta batons for 2 minutes on each side until golden. Transfer them to a plate lined with paper towel.
  • In a large bowl, combine kale with dressing, discarding garlic. Gently massage kale until just wilted. Divide among serving bowls and enjoy.
  • 1. Begin by bringing a saucepan of water to a boil. Stir in the vinegar and reduce the heat to low. 2. Create a whirlpool in the water using a large spoon. Gently drop in 2 eggs at a time into the center of the whirlpool for perfectly poached eggs. 3. Let the eggs poach for 3 minutes until the yolks are runny. 4. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess water.
  • Layer the kale with ripe avocado, briny olives, crunchy pepitas, savory prosciutto, and creamy polenta. Crack an egg over each bowl, scatter additional Parmesan shavings, and season to taste. Finish with a drizzle of extra oil and accompany with lemon wedges for an extra burst of flavor.

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