Caesar Salad Recipe

Cook polenta

Bring 3 cups water and 0.5 tsp salt to a gentle boil in a medium saucepan. Whisk in 1 cup polenta slowly to avoid lumps. Reduce heat to low and cook, stirring frequently, until thickened and smooth, about 8–10 minutes. Stir in 1 tablespoon unsalted butter. Taste and adjust salt if needed.

Set and chill

Spread the cooked polenta into a lightly oiled small baking dish (about 8x8 in) to an even thickness of roughly 1/2 inch. Smooth the top, cover, and refrigerate until firm, at least 1 hour (or 20–30 minutes in the freezer to speed up).

Cut and pan-fry

When firm, invert polenta onto a cutting board and cut into 1/2- to 3/4-inch cubes. Heat 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Fry polenta cubes in batches, turning occasionally, until golden brown and crisp on all sides, about 3–4 minutes per side. Transfer to a paper towel-lined plate and season lightly with salt while hot.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Sprinkle 3/4 cup grated Parmesan into a 3–4 inch diameter round (or make multiple smaller rounds) about 1/8-inch thick, leaving at least 2 inches between rounds. Bake 4–7 minutes until cheese is melted and edges are golden brown. Remove from oven and let cool 2–3 minutes, then transfer carefully to a rack to crisp fully. Break or leave whole as garnish.

Whisk or blend dressing: In a bowl or small blender combine 2 tablespoons tamarind paste, 2 tablespoons plain yogurt (or mayo), 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon Worcestershire sauce (vegetarian if available), 1 teaspoon honey or maple syrup, 1 minced garlic clove, 0.25 teaspoon salt and 0.25 teaspoon black pepper. With the whisk running, slowly drizzle in 1/2 cup olive oil until the dressing is emulsified and smooth. Taste and adjust acidity (more lemon) or sweetness as needed. Chill until ready to use.

Prepare romaine: Wash and dry romaine hearts thoroughly. Chop or tear into bite-sized pieces and place into a large mixing bowl. Add 1/2 cup grated Parmesan and 1/2 teaspoon each salt and freshly ground black pepper; toss briefly to combine.

Dress the salad: Add about 3–4 tablespoons of the tamarind dressing to the lettuce (start conservative). Toss gently to coat. Taste and add more dressing if desired (total dressing used will be about 3–6 tablespoons depending on preference).

Add croutons and crisps: Scatter the warm polenta croutons over the dressed lettuce. Break the parmesan crisp into pieces or place whole on top. If serving anchovies, arrange 3 fillets across the top or chop and toss in—charge indicated separately.

Final seasoning & serve: Finish with an extra grind of black pepper and a light sprinkle of parmesan if desired. Serve immediately so polenta croutons stay crisp.