Max's Tuscan Salad Recipe
Kalamata olives, fresh mozzarella, polenta croutons
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Ingredients
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Salad Base
Polenta Croutons
Dressing
Method
Preparation of Polenta Croutons
- 1
Cook the Polenta
In a saucepan, bring the vegetable broth to a boil. Gradually whisk in the polenta, stirring constantly to avoid lumps. Reduce heat to low and cook for about 5-7 minutes until thickened.
- 2
Add Seasoning
Stir in the olive oil, grated Parmesan cheese, salt, and black pepper. Mix well until combined.
- 3
Set and Cut
Pour the polenta mixture into a greased baking dish and spread evenly. Allow it to cool for about 30 minutes or until set. Once set, cut into crouton-sized squares.
- 4
Toast Croutons
Preheat an oven to 200°C (400°F). Place the polenta squares on a baking sheet and drizzle with a little olive oil. Bake for about 20-25 minutes or until golden and crispy.
Assembling the Salad
- 5
Prepare Salad Ingredients
While the croutons are baking, slice the fresh mozzarella and cherry tomatoes. Halve the Kalamata olives if desired.
- 6
Combine Salad Base
In a large bowl, combine the arugula, fresh mozzarella, cherry tomatoes, Kalamata olives, and fresh basil leaves.
- 7
Make the Dressing
In a small bowl, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, and season with salt and black pepper to taste.
- 8
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine.
- 9
Add Croutons
Once the polenta croutons are ready, add them on top of the salad. Serve immediately.