Kale Caesar with Polenta Croutons

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Preparation info

  • Difficulty

    Easy

Appears in

The Forest Feast

By Erin Gleeson

Published 2014

  • About

Method

Slice 1 Bunch of Flat-Leaf Kale (About 10 Leaves) into thin Strips Chiffonade!

Toss with 3 T Greek caesar Dressing plus:

½ c (50 g) Parmesan (grated)

¼ c (14 g) pine nuts

For the Croutons... Chop 8 oz. (160 g) of store-bought polenta into cubes & fry until golden in 2 T olive oil (nonstick pan)