Using fried polenta to make the crunchy croutons for this popular salad gives it a twist by providing extra texture to complement the succulence of the chicken and the freshness of the lettuce
Ingredients
- 2 tbsp olive oil
- 1 cup polenta, cooked and cut into 1 in (2.5 cm) cubes
- rock salt and freshly ground black pepper
- 1 large or 2 small heads romaine lettuce, washed, dried, and torn into bite-sized pieces
- 8 oz (225 g) cooked skinless chicken breasts or thighs, cut into bite-sized pieces
- ¾ cup freshly grated Romano cheese
For the dressing
- ½ cup extra-virgin olive oil
- 1 tbsp Dijon mustard
- 3 tbsp mayonnaise
- 4 anchovy fillets, chopped
- ½ tsp Worcestershire sauce
- 1 garlic clove, crushed
- 2 tbsp finely grated Parmesan cheese, plus extra to serve
- pinch of sugar
How to Make It
- Heat the oil in a large frying pan over medium heat. Add the polenta and season. Cook for 10 minutes, turning over the polenta cubes occasionally, until lightly browned and crisp. Remove from the heat and set aside.
- For the dressing, place all the ingredients in a food processor and pulse until emulsified into a thick and creamy dressing. Season with pepper, mix well to combine, and set aside.
- Place the lettuce, chicken, and cheese in a large bowl and toss lightly to combine. Drizzle with the dressing a little at a time, and toss until well coated. Arrange the salad on a serving dish and scatter the polenta croutons over it. Sprinkle over some Parmesan and serve immediately
