INSALATA CAESAR SOTTO SOPRA Recipe
polenta & 24-month aged Parmagiano-Reggiano basket, romain lettuce, oven dried tomato, anchovy-dressing, garlic breadsticks
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Ingredients
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Main Ingredients
Method
Instructions
Prepare the Polenta
In a medium saucepan, bring water to a boil. Slowly whisk in polenta, reduce heat to low, and cook, stirring frequently, until thick and creamy, about 20-25 minutes. Stir in grated Parmigiano-Reggiano and season with salt and pepper. Pour into a greased round dish and let cool until set.
Prepare the Dressing
In a small bowl, mash anchovy fillets with minced garlic, olive oil, and lemon juice. Whisk until well combined, and season with salt and black pepper to taste.
Prepare the Salad
Tear the romaine lettuce into bite-sized pieces and place in a large bowl. Halve the cherry tomatoes and add them to the bowl. Drizzle the anchovy dressing over the salad and toss to combine.
Serve
Slice the cooled polenta into wedges and place them on plates. Top with the romaine salad and garnish with additional grated Parmigiano-Reggiano. Serve with garlic breadsticks on the side.
