Ingredients for Pantry Dinner Salad With Polenta Croutons

• 60ml d'huile d'olive extra-vierge

• 60ml red or white wine vinegar

• 1 1/2 teaspoons Dijon or whole grain mustard

• 1/2 teaspoons honey or agave nectar

• 1/4 cuillère à café de sel kasher

• 1/4 cuillère à café de poivre noir fraîchement moulu

• 450g still-warm Big-Batch Parmesan Polenta

• 50g finely grated Parmesan

• 2 cuillères à soupe d'huile d'olive extra-vierge

• 1/2 red onion or 1 shallot, thinly sliced

• 1 (heaping) cup thinly sliced raw crunchy vegetables (such as fennel, radishes, and/or celery)

• 1/4 cuillère à café de sel kasher

• 1 head of radicchio, escarole, or cos, leaves separated, torn into bite-size pieces

• 60g thinly sliced salami, prosciutto, or other cured meat (optional)

• 240ml olives, pickles, peperoncini, or marinated artichoke hearts, sliced if desired

• 80g (loosely packed) tender herbs (such as basil, parsley, mint, and/or dill)

Whisk together oil, vinegar, mustard, honey, salt, and pepper in a small bowl (or shake together in a small jar). Set aside.

Pour polenta into a square or rectangular airtight container and spread into an even layer. Let cool, then cover and chill at least 1 hour and up to 1 week. (The polenta will set into a solid block.)

Turn out polenta onto a cutting board and cut into 1” cubes. Place Parmesan in a wide shallow bowl and, working in batches, toss cubes in cheese to coat. Using your hands, press cheese against edges of polenta to adhere, then transfer to a plate.

Heat oil in a nonstick skillet over medium-high. Working in batches as needed, place as many polenta cubes as will fit in an even layer with 1” space between each in skillet. Let fry, undisturbed, until bottoms are crisp and browned, about 4 minutes. Resist the urge to move the cubes before 3 minutes have passed to avoid pulling the Parmesan coating off the polenta. Turn over one at a time, making sure cubes don’t stick together, and repeat cooking process with opposite sides of cubes. Transfer to a plate.

Toss onion, crunchy vegetables, and salt in a large bowl. Add radicchio, salami (if using), olives, and herbs and toss to combine. Drizzle reserved dressing over and toss gently to coat. Add warm croutons and gently toss again.

Avertissement

Bien que tous les efforts aient été faits pour garantir que les informations sont exactes et à jour, les besoins individuels peuvent varier et les exigences alimentaires peuvent différer en fonction des conditions de santé personnelles. Vérifiez toujours les étiquettes des aliments et les informations sur les allergènes avant de préparer ou de consommer une recette. Si vous avez des préoccupations spécifiques en matière de santé, des allergies, des intolérances, ou si vous suivez un régime prescrit médicalement, demandez conseil à votre médecin généraliste, pharmacien ou à un diététicien agréé avant d'apporter des changements significatifs à votre régime alimentaire ou à votre mode de vie.