Winter Salad with Polenta Croutons
Category: Salad
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| Polenta | 550g |
| Fennel | 200g |
| Baby Spinach (Spinacini) | 100g |
| Red Cabbage (Cavolo rosso) | 150g |
| Roquefort Cheese | 50g |
| Pistachios | 50g |
| White Grapes (Uva bianca) | 200g |
| Peanut Oil (for frying) | q.b. |
| Extra Virgin Olive Oil | 50g |
| Balsamic Vinegar | 25g |
| Black Pepper | q.b. |
| Fine Salt | 1 tsp |
Instructions:
-
Prepare the Polenta: Start by preparing the polenta according to package instructions, using 550g of dry polenta. Once it’s cooked, spread it out on a flat surface using a spatula to form a layer approximately 1 cm thick. Let it cool and firm up, then cover with plastic wrap to prevent it from drying out.
-
Prepare the Grapes and Vegetables: While the polenta is cooling, wash the grapes thoroughly and cut them in half. Place them in a bowl and set them aside. Wash the fennel, trim off the tough ends, and slice it thinly. Set it aside. Also, finely shred or slice the red cabbage into thin strips.
-
Cut the Roquefort: Cut the Roquefort cheese into small cubes or crumble it, depending on your preference.
-
Fry the Polenta Croutons: Heat the peanut oil in a frying pan or deep fryer to 170°C (340°F). Cut the cooled polenta into small cubes, and fry them in small batches, being careful not to overcrowd the pan. Fry until they become golden brown and crispy. Once fried, place them on paper towels to drain any excess oil.
-
Assemble the Salad: In a large salad bowl, combine the baby spinach, fennel, shredded red cabbage, and shelled pistachios. Add the fried polenta croutons and Roquefort cheese.
-
Prepare the Dressing: In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, salt, and black pepper to taste.
-
Finish the Salad: Pour the dressing over the salad and toss gently to combine all the ingredients evenly.
-
Serve: Your winter salad with polenta croutons is now ready to be enjoyed. Serve immediately, and enjoy this hearty yet refreshing dish!
Pro Tips:
- For extra crunch, lightly toast the pistachios before adding them to the salad.
- Feel free to swap the Roquefort with another strong cheese like blue cheese or gorgonzola if preferred.
- This salad can be served as a light main course or as a side to complement roasted meats or grilled vegetables.
Enjoy this satisfying, seasonal salad that combines the richness of polenta croutons with the freshness of winter vegetables!
