701 North Clark Street
Chicago, IL 60610
Caesar Salad with Herbed Polenta Croutons
Chef Brian Jupiter of Narcisse Restaurant – Chicago, IL
Adapted by StarChefs
Yield: 4 Servings
Combine all ingredients except for the olive oil in a blender or food processor. Blend ingredients until smooth. Add olive oil in a slow, steady stream to prevent dressing from breaking. The dressing is ready when it is thick enough to coat the back of a spoon. Adjust seasoning to taste and reserve.
For herbed polenta croutons:
Pour polenta in a sheet pan and spread to a 1-inch thickness. Refrigerate and allow polenta to set. Remove from refrigerator and cut into 2x2-inch squares.
Preheat peanut oil to 350°F. Combine the flour and breadcrumbs. Dip polenta squares in egg wash, completely wetting all sides. Then, dip moistened polenta in the bread crumb/flour mixture, completely and evenly covering all sides. Fry in hot peanut oil until golden brown.