The Jew And The Carrot

'The Forest Feast': Kale Caesar Salad with Polenta Croutons

By Alix Wall

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Another day, another kale salad. But no. The chiffonade kale is tossed with grated parmesan, pine nuts and store-bought polenta cubes that are fried in olive oil until crispy. The dressing blends Greek yogurt, olive oil, Dijon mustard, and garlic. One dining companion said the polenta croutons were like little delicious surprises.

Dressing: In a blender, add: ¾ cup olive oil, 2 whole garlic cloves, ¼ cup plain Greek yogurt, 1 tablespoon lemon juice, 2 teaspoons Dijon mustard, [my adds: salt and pepper]. Blend well. Makes way more than needed for one salad.


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