Best Mediterranean Chef Salad With Polenta Croutons Recipes

ITALIAN CAESAR SALAD WITH POLENTA CROUTONS

Italian Caesar Salad With Polenta Croutons image

Recipe courtesy Giada De Laurentis from Everyday Italian Show and the Episode: Italian Salads. We used this recipe for a Dr's meeting here and it was liked by all! I had printed copies of the recipe ready for those who wanted them. We used walnuts instead of the pignoli's (personal preference). There is a 2 hour cooling time or if wanted you can prepare the croutons and salad dressing the day before. Then it assembles easily and quickly! We used the polenta croutons in a salad of mixed greens and they were awesome! The Cubans make their polenta or harina de maiz with garlic and the chef snuck some in when preparing the croutons, turned out great!

Provided by Manami

Categories Cheese

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

3 garlic cloves
4 anchovy fillets, chopped
1/4 cup fresh lemon juice
1 tablespoon Dijon mustard
1/2 cup olive oil
salt, to taste
fresh ground black pepper, to taste
1 teaspoon olive oil
vegetable oil (for deep frying)
2 cups basic polenta
3 cups water
1 teaspoon salt
1 cup yellow cornmeal
2 tablespoons unsalted butter or 2 tablespoons unsalted margarine
3 small head romaine lettuce, halved lengthwise (or 2 large heads)
1/2 cup drained sun-dried tomato packed in oil, cut into thin strips
1/2 cup pine nuts, toasted (we used walnuts)
1 1/2 ounces shaved parmesan cheese

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.

Nutrition Facts : Calories 917.3, Fat 55.6, SaturatedFat 11.2, Cholesterol 28, Sodium 1044.6, Carbohydrate 94, Fiber 18.2, Sugar 7.4, Protein 21.9

MEDITERRANEAN SALAD WITH OLIVE-BREAD CROUTONS

Mediterranean Salad with Olive-Bread Croutons image

Frisee, red-leaf lettuce, and olive-flecked croutons offer an elegant twist on a classic Greek salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 14

Ingredients

1/4 olive loaf, crust removed, bread cut into 1/2-inch pieces (about 2 cups)
1 tablespoon extra-virgin olive oil
2 tablespoons minced shallot
1/4 cup red-wine vinegar
2 teaspoons fresh lemon juice
6 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper, to taste
2 heads frisee, torn into pieces (4 cups)
1 head red-leaf lettuce or 4 heads Lolla Rossa, torn into pieces (4 cups)
12 red or yellow cherry tomatoes, halved or quartered
1/2 cup pitted, sliced Kalamata olives (about 2 1/2 ounces)
3 ounces feta cheese, crumbled
1/2 cup fresh dill leaves
1/2 English cucumber, thinly sliced

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.

PANTRY DINNER SALAD WITH POLENTA CROUTONS

Pantry Dinner Salad With Polenta Croutons image

This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.

Provided by Anna Stockwell

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

¼ cup extra-virgin olive oil
¼ cup red or white wine vinegar
1½ tsp. Dijon or whole grain mustard
½ tsp. honey or agave nectar
¼ tsp. kosher salt
¼ tsp. freshly ground black pepper
3 cups still-warm Big-Batch Parmesan Polenta
⅓ cup finely grated Parmesan
2 Tbsp. extra-virgin olive oil
½ red onion or 1 shallot, thinly sliced
1 (heaping) cup thinly sliced raw crunchy vegetables (such as fennel, radishes, and/or celery)
¼ tsp. kosher salt
1 head of radicchio, escarole, or romaine, leaves separated, torn into bite-size pieces
2 oz. thinly sliced salami, prosciutto, or other cured meat (optional)
1 cup olives, pickles, peperoncini, or marinated artichoke hearts, sliced if desired
½ cup (loosely packed) tender herbs (such as basil, parsley, mint, and/or dill)

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.

MEDITERRANEAN CHEF SALAD WITH POLENTA CROUTONS

Mediterranean Chef Salad with Polenta Croutons image

Provided by Kerri Conan

Categories Salad Bean Tomato Vegetarian Dinner Lunch Mozzarella Basil Lettuce Self Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

1 package (18 ounces) fat-free, plain precooked polenta
Olive oil cooking spray
2 pints grape tomatoes
2 tablespoons balsamic vinegar
1 cup canned cannellini beans, rinsed and drained
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
1 head romaine, torn (about 6 cups)
20 basil leaves
4 ounces fresh part-skim mozzarella, cut into small cubes

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.