‘A kind of’ Caesar salad with polenta soldiers
  • Temps de préparation: 45 minutes
  • Temps de cuisson: 20 minutes
  • Nombre de personnes:
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‘A kind of’ Caesar salad with polenta soldiers

By 18 February 2023

Ingredients

Instructions

  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, halved
  • 2 tablespoons extra virgin olive oil, plus extra, for serving
  • 4 slices of raw ham
  • 1 small bunch kale, washed, stems removed, torn into bite-sized pieces
  • 1 tablespoon of white vinegar
  • 4 eggs
  • 1 avocado , quartered
  • 30 g (1/4 cup) pitted Sicilian olives, halved
  • 2 tablespoons pumpkin seeds, lightly toasted
  • Lemon wedges, for serving (optional)
  • polenta soldiers
  • 310 ml (1 1/4 cups) chicken broth
  • 90 g (1/2 cup) instant polenta
  • 20 g (1/4 cup) finely grated Parmesan cheese, plus additional shavings, for serving
  1. Combine the juice, garlic and 1 tablespoon oil in a small screw-top jar. Season. Close with lid and shake well to combine. Set aside to develop the flavors.
  2. For the polenta soldiers, grease a 9 x 19 cm (base measurement) loaf pan and line it with parchment paper, letting the edges hang over. Place the broth in a saucepan over medium heat. Bring to a boil. Gradually add polenta in a thin, even stream, stirring constantly with a wooden spoon until well blended. Reduce heat to low. Cook, stirring, for 3 minutes or until thick and creamy. Stir in the parmesan. For into the prepared pan and smooth the surface. Place in the refrigerator for 15 minutes or until set.Invert the polenta onto a clean work surface and use a sharp knife to cut into 12 sticks. Heat 1 teaspoon of the remaining oil in a skillet over medium-high heat. Cook the prosciutto for 1-2 minutes on each side or until crispy. Transfer to a plate lined with paper towel. Wipe out the pan. Heat the 3 tbsp. remaining tsp oil in skillet over medium-high heat. Cook polenta sticks 2 minutes on each side or until golden brown. Transfer to a plate lined with paper towel.Place the kale in a large bowl. Remove and discard garlic from dressing. Drizzle the kale with the dressing. Use your hands to mix and gently massage the kale until it is wilted and combined. Divide the massaged kale among serving bowls.
  3. Bring a pot of water to a boil over high heat. Add the vinegar. Reduce the heat to a minimum. Use a large spoon to stir the water to make a whirlpool. Gently add the eggs, 2 at a time, to the center of the whirlpool and poach for 3 minutes so that the yolks flow. Use a slotted spoon to transfer the eggs to a paper towel-lined plate to drain.
  4. Top the kale with the avocado, olives, pumpkin seeds, prosciutto and polenta. Add an egg to each bowl, sprinkle with additional Parmesan shavings and season. Drizzle with a little extra oil and serve with lemon wedges, if desired.
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‘A kind of’ Caesar salad with polenta soldiers

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