Kind of caesar salad with polenta soldiers

Heres our modern take on the classic caesar salad – using polenta soldiers instead of croutons.

Recipe «Kind of caesar salad with polenta soldiers» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp fresh lemon juice, 1 garlic clove, halved, 2 tbsp extra virgin olive oil, plus extra, to serve, 4 slices prosciutto, 1 small bunch kale, washed, stems removed, torn into bite-sized pieces , 1 tbsp white vinegar, 4 eggs, 1 avocado, quartered , 30g pitted Sicilian olives, halved, 2 tbsp pepitas, lightly toasted, Lemon wedges, to serve, 310ml chicken stock, 90g instant polenta, 20g finely grated parmesan, plus shavings, extra, to serve.

Ingredients:

• 2 tbsp fresh lemon juice 
• 1 garlic clove, halved 
• 2 tbsp extra virgin olive oil, plus extra, to serve 
• 4 slices prosciutto 
• 1 small bunch kale, washed, stems removed, torn into bite-sized pieces 
• 1 tbsp white vinegar 
• 4 eggs 
• 1 avocado, quartered 
• 30g pitted Sicilian olives, halved 
• 2 tbsp pepitas, lightly toasted 
• Lemon wedges, to serve 
• 310ml chicken stock 
• 90g instant polenta 
• 20g finely grated parmesan, plus shavings, extra, to serve 

Instructions

1. Combine juice, garlic and 1 tbs oil in a small screw-top jar. Season. Secure with lid and shake well to combine. Set aside to develop the flavours.
2. For polenta soldiers, grease a 9 x 19cm (base measurement) loaf pan and line with baking paper, allowing the edges to overhang. Place stock in a saucepan over medium heat. Bring to a simmer. Gradually add polenta in a thin, steady stream, stirring constantly with a wooden spoon until combined. Reduce heat to low. Cook, stirring, for 3 minutes or until thick and creamy. Stir in the parmesan. Spoon into prepared pan and smooth the surface. Place in the fridge for 15 minutes or until set.
3. Turn polenta out onto a clean work surface and use a sharp knife to cut into 12 batons. Heat 1 tsp of the remaining oil in a frying pan over medium-high heat. Cook prosciutto for 1-2 minutes each side or until crisp. Transfer to a plate lined with paper towel. Wipe the pan clean. Heat remaining 3 tsp oil in the pan over medium-high. Cook polenta batons for 2 minutes each side or until golden. Transfer to a plate lined with paper towel.
4. Place the kale in a large bowl. Remove and discard the garlic from the dressing. Drizzle the kale with the dressing. Use your hands to toss and gently massage the kale until just wilted and combined. Divide the massaged kale among serving bowls.
5. Bring a saucepan of water to the boil over high heat. Add the vinegar. Reduce the heat to low. Use a large spoon to stir the water to make a whirlpool. Carefully add the eggs, 2 at a time, to the centre of the whirlpool and poach for 3 minutes for runny yolks. Use a slotted spoon to transfer eggs to a plate lined with paper towel to drain.
6. Top kale with the avocado, olives, pepitas, prosciutto and polenta. Add an egg to each bowl, sprinkle with extra parmesan shavings and season. Drizzle with a little extra oil and serve with lemon wedges, if you like.