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
- 1
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.
- 2
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.
- 3
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.
- 4
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.
