Mediterranean Chef Salad With Polenta Croutons Recipes

CHEF'S SALAD WITH KALE AND POTATO CROUTONS

Steps:

• Preheat the oven to 425 degrees F. Toss the potatoes with the olive oil on a rimmed baking sheet; season with salt. Bake until the potatoes are browned on the bottom, about 10 minutes. Remove from the oven, flip the potatoes and sprinkle with the cheese and half of the scallions. Return to the oven and continue baking until the potatoes are golden brown and crisp, 6 to 7 more minutes. Remove from the oven and toss to coat the potatoes in the melted cheese.
• Meanwhile, make the dressing: Whisk the mayonnaise with the chili sauce, the remaining scallions, half of the pickles, and the pickle juice. Toss the kale and iceberg lettuce with half of the dressing in a large bowl. Divide among bowls and top with the tomatoes, roast beef, turkey, potatoes and the remaining pickles. Serve with the remaining dressing.

MEDITERRANEAN CHEF SALAD WITH POLENTA CROUTONS

Steps:

• Heat oven to 400°F. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles). Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray. Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir. Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more. Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl. Mix in beans, salt, pepper and pepper flakes; set aside. Divide romaine and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.

PANTRY DINNER SALAD WITH POLENTA CROUTONS

Steps:

• 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.

ITALIAN CAESAR SALAD WITH POLENTA CROUTONS

Steps:

• To make the dressing: Finely chop the garlic and anchovies in a food processor. Blend in the lemon juice and mustard. With the machine running, gradually blend in the oil. Season the dressing, to taste, with salt and pepper.
• To make the croutons: Spread the olive oil over a small baking sheet. Transfer the hot polenta to the baking sheet, spreading evenly to form an 8 by 5 by 3/4-inch-thick rectangle. Cover and refrigerate until cold and firm, about 2 hours.
• Cut the polenta into 3/4-inch cubes. Pat the polenta cubes dry with paper towels. Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan. Heat the oil over high heat. Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes. Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
• (The dressing and polenta croutons can be prepared 1 day ahead up to this point. Cover the dressing and polenta croutons separately and refrigerate. Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)
• To make the salad: Prepare the barbecue for high heat. Grill the lettuce until lightly charred, about 2 minutes per side. Cut the lettuce into bite-size pieces.
• On a serving platter, mound the grilled chopped lettuce. Decoratively scatter the sun-dried tomatoes and pine nuts. Drizzle with enough dressing to evenly coat. Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.
• Bring 3 cups of water to a boil in a heavy large saucepan. Add salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes. Turn off the heat. Add the butter, and stir until melted.
• Lightly oil a half sheet pan. Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick. Refrigerate until cold and firm, about 2 hours.

MEDITERRANEAN SALAD WITH OLIVE - BREAD CROUTONS

Steps:

• Make the croutons: Preheat the oven to 350°F Toss the bread with oil on a rimmed baking sheet. Bake until golden brown, 15-20 minutes. Let cool. (croutons can be stored in an airtight container for up to 1 week).
• For the dressing: Purée shallot, vinegar and lemon juice in a blender. With machine still running, gradually add oil in a slow steady stream until emulsified. Season with salt and pepper.
• Fro the salad: Toss together salad ingredients. Sprinkle with croutons and drizzle with dressing. Serve immediatley.

ITALIAN CAESAR SALAD WITH POLENTA CROUTONS

Steps:

• MAKE THE POLENTA: (Make First).
• Bring 3 cups of water to a boil in a heavy large saucepan.
• Add salt.
• Gradually whisk in the cornmeal.
• Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 12 to 15 minutes.
• Turn off the heat.
• Add the butter, and stir until melted.
• Lightly oil a half sheet pan.
• Transfer the hot polenta to the prepared baking dish, spreading evenly to 3/4-inch thick.
• Refrigerate until cold and firm, about 2 hours.
• MAKE THE DRESSING:.
• Finely chop the garlic and anchovies in a food processor.
• Blend in the lemon juice and mustard.
• With the machine running, gradually blend in the oil.
• Season the dressing, to taste, with salt and pepper.
• TO MAKE CROUTONS:
• Cut the polenta into 3/4-inch cubes.
• Pat the polenta cubes dry with paper towels.
• Add enough vegetable oil to a heavy large frying pan to come 1-inch up the sides of the pan.
• Heat the oil over high heat.
• Working in batches of 10, carefully add the polenta cubes to the oil 1 at a time and fry until golden brown, stirring to keep the cubes separate, about 2 minutes.
• Using a slotted spoon, transfer the polenta croutons to a paper towel-lined plate to drain any excess oil.
• (The dressing and polenta croutons can be prepared 1 day ahead up to this point.
• Cover the dressing and polenta croutons separately and refrigerate.
• Rewarm the polenta croutons on a baking sheet in a 350 degrees F oven before serving.)
• MAKE THE SALAD:.
• Prepare the barbecue for high heat or grill pan.
• Grill the lettuce until lightly charred, about 2 minutes per side.
• Cut the lettuce into bite-size pieces.
• On a serving platter, mound the grilled chopped lettuce.
• Decoratively scatter the sun-dried tomatoes and pine nuts.
• Drizzle with enough dressing to evenly coat.
• Sprinkle Parmesan and scatter the warm polenta croutons over and serve immediately.

MEDITERRANEAN TUNA SALAD WITH CROUTONS

Steps:

• In a large skillet, toss bread with 2 tablespoons oil; season with salt and pepper. Cook over medium heat, tossing frequently, until croutons are golden and crisp, 10 to 12 minutes. Set aside.
• Finely chop garlic, and sprinkle with salt. Using a chef's knife, press the flat side of the blade back and forth across garlic to make a paste. Transfer to a large bowl; whisk in lemon juice, mustard, and remaining oil. Season dressing with salt and pepper.
• To bowl, add lettuce, tomatoes, cucumber, olives, and croutons; toss to combine. Divide salad among four plates, and top with tuna.

CHEF SALAD

Steps:

• Combine romaine and butter lettuce in a large bowl and tear into bite-sized pieces. Toss to mix.
• Add turkey, turkey ham, Swiss cheese, Cheddar cheese, cherry tomatoes, cucumber, croutons, and eggs; mix to combine. Drizzle with ranch dressing and toss to combine. Another option is to place all the ingredients into individual dishes to allow guests to customize their chef salads to taste.

MEDITERRANEAN SALAD WITH OLIVE-BREAD CROUTONS

Steps:

• Make the croutons: Preheat oven to 350 degrees. Toss bread with oil on a rimmed baking sheet. Bake until golden brown, 15 to 20 minutes. Let cool. (Croutons can be stored in an airtight container up to 1 week.)
• Make the dressing: Puree shallot, vinegar, and lemon juice in a blender. With machine running, gradually add oil in a slow, steady stream until emulsified. Season with salt and pepper.
• Make the salad: Toss together salad ingredients. Sprinkle with croutons, and drizzle with dressing. Serve immediately.