Pantry dinner salad with crispy polenta croutons

Ingredients for Pantry dinner salad with polenta croutons

• 60 ml extra-virgin olive oil

• 60 ml red or white wine vinegar

• 5 ml Dijon mustard or whole grain mustard

• 2.5 ml honey or agave nectar

• 1.5 ml kosher salt

• 1.5 ml freshly ground black pepper

• 720 g still-warm Big-Batch Parmesan polenta

• 40 g finely grated parmesan

• 30 ml extra-virgin olive oil

• ½ red onion or 1 shallot, thinly sliced

• 100 g thinly sliced raw crunchy vegetables (such as fennel, radishes, and/or celery)

• 1.5 ml kosher salt

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

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

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

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

How to make Pantry dinner salad with polenta croutons

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

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

3. Turn out the chilled polenta onto a cutting board and cut it into 2.5 cm (1 inch) cubes. Place the Parmesan in a wide, shallow bowl and, working in batches, toss the cubes in the cheese to coat. Use your hands to press the cheese against the edges of the polenta to help it adhere, then transfer the coated cubes to a plate.

4. Heat oil in a non-stick frying pan over medium-high heat. Working in batches, place as many polenta cubes as will fit in a single layer with 2.5 cm (1 inch) space between each cube in the frying pan. Fry undisturbed until the bottoms are crisp and browned, about 4 minutes. Resist the urge to move the cubes for the first 3 minutes to avoid pulling the Parmesan coating off the polenta.

5. Turn each cube over one at a time, ensuring they do not stick together, and repeat the cooking process on the opposite sides until golden and crisp. Transfer the cooked cubes to a plate.

6. In a large bowl, toss together the onion, crunchy vegetables, and salt. Add the radicchio, salami (if using), olives, and herbs, then toss to combine.

7. Drizzle the reserved dressing over the salad and toss gently to coat. Add the warm croutons and toss again to combine.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.