Butter Lettuce With Parmigiano Dressing And Polenta Croutons

More from this source
Los Angeles Times

Comments

Add a comment

Ingredients

2 to 3 heads butter lettuce

1/4 cup Parmigiano dressing

Wedge of Parmigiano-Reggiano

24 polenta croutons

1 cup best-quality olive oil, divided

2 anchovy fillets, chopped

1 clove garlic, minced

2 egg yolks

2 tablespoons plus 3/4 teaspoon Pecorino Romano

2 tablespoons plus 3/4 teaspoon Parmigiano-Reggiano

2 tablespoons Dijon mustard

Juice of 1 lemon

Salt and pepper

1 teaspoon salt

4 1/2 ounces dry polenta or corn meal (a generous 3/4 cup)

1 tablespoon olive oil

2 tablespoons grated Parmigiano-Reggiano

Canola oil for frying

You might also like

Butternut Salad With Cider Dressing
Sprouted Kitchen
Butter Lettuce Sunshine Salad Recipe
101 Cookbooks
Butter Lettuce Salad With Parmesan Tuiles And A...
Sunset
Pink Grapefruit, Fennel, And Parmesan Salad
Epicurious
Pasta With Peas, Asparagus, Butter Lettuce, And...
Epicurious
Blood Orange And Radicchio Salad With Hazelnuts...
Fine Cooking
Crispy Shrimp Sandwiches With Parmesan Tarragon...
How Sweet It Is
Salad Of Young Fennel, Parmesan And Button Mush...
Williams-Sonoma
Avocado Citrus Crunch Salad With Oat Croutons A...
How Sweet It Is
Polenta Soufflé And Salad
Sunset