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Ingredientes
- Dressing
- 2 x egg yolks
- 4 x cloves garlic (to 5) Juice of 1 lemon
- 5 x anchovies (5 to 6)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 2 Tbsp. prepared horseradish
- 1 Tbsp. Dijon mustard
- 1/4 c. warm water
- 2 c. canola oil
Direcciones
- Caesar Salad with Horseradish Dressing and Polenta Croutons
- Put all ingredients up to water in food processor. With machine running pour in warm water and run for 30 seconds. Then slowly drizzle in oil till a loose mayo consistency is reached.
- Croutons
- If you have a favorite polenta recipe-use it. Our ratio is 3 c. of water for every c. of polenta, cooked over low heat till thick and then adding 5 ounces of cream and 3 ounces Asiago cheese for every c. of polenta. Season to taste with salt and white pepper. Pour into a baking sheet lined with parchment paper and cold in refrigerator till hard.
- Preheat oven to 500 degrees. Coat a cookie sheet lightly with oil and place in warm oven. While pan is heating cut the hard polenta into 1/2 inch cubes. When oil is very warm remove cookie sheet from oven and place cut croutons on it. Return immediately to the oven and cook till golden, approximately 25 min.
- Jamie's Notes: At the Bistro, they serve this salad with minced romaine lettuce and lots of grated Parmesan cheese. The highlight of the salad is the polenta croutons. They are insanely delicious!
