We seem to have a bit of polenta leftover. So I made some Polenta Croutons. Nice addition!
The dressing was a revision of Lidia’s Caesar Salad dressing.
Caesar Salad Dressing-
Using an Immersion Blender mix 2 Tbsp Red Wine Vinegar, 2 Tbsp Fresh Lemon Juice an 1/3 cup Extra Virgin Olive Oil. Add one Hard Boiled Egg Yolk, 1 Tbsp Dijon Mustard, 1/2 Tsp. Worcestershire Sauce and Salt and Pepper to taste. Blend until smooth.
Toss with the cleaned and chopped lettuce, I used a mixture of Romaine and Red Leaf. Toss the dressed salad with 1/2 cup Grated Parmigiano-Reggiano.
At this point I added some diced Fresh Mozzarella and sliced meat. We served the Polenta Croutons on the side.