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Ingredients
Polenta croutons
- 30 g Parmesan cheese, cut into pieces (3 cm), plus extra shaved, to serve
- 2 sprigs fresh flat-leaf parsley, leaves only
- 300 g water
- 1 tsp Vegetable stock paste (see Tips)
- 80 g fine polenta
- 20 g salted butter
Caeser salad dressing
- 150 g grapeseed oil
- 1 garlic clove
- 1 anchovy fillet in oil (optional)
- 100 g mayonnaise (see Tips)
- 20 g lemon juice (approx. ½ lemon)
- 1 tsp Worcestershire sauce, gluten free (see Tips)
- 2 tsp Dijon mustard, gluten free
Caesar salad
- 900 g water
- 500 g chicken tenderloins
- salt, to season
- ground black pepper, to season
- olive oil, for drizzling, plus extra for greasing
- 4 eggs, chilled
- 40 g pancetta (approx. 8 slices)
- 1 baby cos lettuce (approx. 185 g), trimmed and cut into quarters lengthways
- Nutrition
- per 1 portion
- Calories
- 3909.3 kJ / 930.8 kcal
- Protein
- 45.1 g
- Carbohydrates
- 15.8 g
- Fat
- 77.2 g
- Saturated fat
- 13.8 g
- Fiber
- 1.8 g
- Sodium
- 927.1 mg
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