Vegetarian Caesar Salad alongside Toasted Nuts in addition to Polenta Croutons

As I noted inwards a previous post, I was 1 of a handful of lucky bloggers selected to participate inwards a rival hosted past times Dave of classic Caesar salad. The pressed extra-virgin olive stone oil made amongst California Mission Olives amongst Meyer Lemons crushed together along amongst a bottle of their elegant Champagne Vinegar seemed perfect for a Caesar salad. I oftentimes add together fresh lemon juice when making my Caesar salad, exactly the lemon olive stone oil was fifty-fifty better. I cutting downwards on the mayonnaise, omitted the cerise vino vinegar, together with was sparing amongst the garlic because I wanted the stone oil together with vinegar to polish inwards this dish. And it did.



To brand the salad extra special, I roasted about mixed nuts together with baked a batch of polenta croutons. The effect was a rather bold salad, exactly subtle at the same fourth dimension inwards the feel that the aftertaste pleasantly lingered inwards your mouth. Certainly, I volition endure wanting to a greater extent than oils together with vinegars from O Olive Oil inwards the future. I accept already brand an asparagus dish amongst eggs together with the stone oil together with vinegar, inwards add-on to testing the products amongst fresh breadstuff together with caprine animal cheese.

I am grateful for the chance to accept tested these fine products together with for the peril to participate inwards the contest. The inspiration was a welcome challenge. I know my married adult man was savoring my culinary exploration.



Thanks 1 time again to Dave together with O Olive Oil. Do endure certain to watch their respective sites. I know my discerning readers volition endure most impressed.

Vegetarian Caesar Salad amongst Toasted Nuts together with Polenta Croutons

Recipe past times Lisa Turner Published on June 15, 2012 A tangy together with zesty vegetarian Caesar salad amongst a lemon olive stone oil together with champagne vinegar dressing together with tossed amongst toasted nuts together with polenta Parmesan croutons Print this recipe Salad: a handful or 2 of polenta Parmesan croutons (recipe below) 1/2 loving cup slivered almonds 1/2 loving cup walnut pieces 1/2 loving cup pecan pieces 1 large bunch Romaine lettuce Dressing: 3 - 4 tablespoons O meyer lemon olive oil* 3 tablespoons O champagne vinegar* 2 pocket-size cloves garlic, crushed or minced 1 1/2 teaspoons Dijon mustard 1/4 loving cup mayonnaise fresh cracked dark pepper to taste 2/3 loving cup fresh grated Parmesan cheese Instructions: Generation Engelmundus Toast the nuts inwards a heavy-bottomed skillet over medium heat, stirring often, until lightly browned. Meanwhile, launder the lettuce together with suspension into pieces. Generation Engelmundus To brand the dressing, whisk together the olive oil, vinegar, Dijon mustard, mayonnaise together with dark pepper. Add the Parmesan cheese together with whisk for about other minute. This may endure made ahead of fourth dimension together with refrigerated inwards an air-tight container or jounce until develop to use. Generation Engelmundus Toss the Romaine leaves amongst the toasted nuts, dressing, together with a handful of baked polenta Parmesan croutons (recipe below). Generation Engelmundus Serve amongst about crusty breadstuff for a delightful hot summertime twenty-four hours lunch. Makes 4 to 8 servings *Substitute a salad olive stone oil together with a teaspoon of lemon juice for the meyer lemon olive stone oil if necessary *Substitute a dry out vinegar such every bit a white vino vinegar for the champagne vinegar if necessary

Polenta Parmesan Croutons

Recipe past times Lisa Turner First published on May 11, 2008 Dense together with delicious polenta croutons baked amongst Parmesan cheese Print this recipe Ingredients: 3 cups water 1 1/2 cups yellowish cornmeal 1 teaspoon cayenne 1 teaspoon body of body of water salt 2 teaspoons olive oil fresh cracked dark pepper to taste 1/4 loving cup fresh grated Parmesan cheese Instructions: Generation Engelmundus Bring the H2O to a boil inwards a medium saucepan. Reduce the rut to medium-low, together with pour inwards the cornmeal, stirring constantly. Simmer for near 10 minutes, stirring often, until the mixture is thickened. Remove from heat, together with stir inwards the cayenne, salt, olive stone oil together with dark pepper. Generation Engelmundus Grease an 8 × 8 baking pan. Transfer the polenta into the pan together with spread evenly amongst a spatula or knife. Sprinkle amongst grated Parmesan cheese. Leave to cool. Generation Engelmundus Preheat an oven to 450° together with draw of piece of job a baking sail amongst parchment paper. Cut the polenta into pocket-size cubes together with gently transfer the cubes to the baking sheet. Bake for xxx minutes or until the croutons are crisp together with golden, flipping occasionally amongst a twain of tongs together with hence that each side of the cubes browns evenly. Makes near 3 dozen croutons

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