Caesar salad with polenta chips
Ingredients
Servings 1- polenta - 360 g
- granulated sugar - 18 g
- salt - 10 g
- turmeric - 7 g
- vegetable oil - 500 g
- romaine lettuce - 50 g
- cherry tomatoes - 35 g
- polenta chips - 15 g
- smoked chicken - 50 g
- capers - 6 g
- dressing for caesar - 25 g
- Parmesan cheese - 20 g
- cream 33% - 25 g
- mayonnaise - 166 g
- garlic - 5 g
- Parmesan cheese - 20 g
- capers - 5 g
- fresh lime - 5 g
- Worcestershire sauce - 1 g
- Tabasco sauce - 1 g
- anchovies - 20 g
- Dijon mustard - 5 g
- pepper - 1 g
Cooking
Step 1
For dressing: Whip cream until thick. Mix mayonnaise, garlic, cheese, capers, fresh juice, Worcestershire sauce, Tabasco sauce, anchovies, mustard and pepper in a container and beat with a blender. Then mix by hand with cream.
Step 2
To make chips: Boil water over high heat. Then fold in the polenta in a thin stream. Bring to a boil, season with salt. Remove from heat and puree in a vertical blender until smooth. After that, pour the finished polenta on silicone mats in a thin layer and leave to dry for 6-8 hours. Fry dried polenta in hot oil.
Step 3
Coarsely tear the lettuce leaves, cut the smoked chicken breast into a large cube. Toss the chicken breast and lettuce with the dressing and arrange on a plate. Sprinkle with Parmesan and garnish with cherry tomatoes, capers, and polenta chips.