Instructions: Caesar Salad with Horseradish Dressing and Polenta Croutons

Put all ingredients up to water in food processor. With machine running pour in hot water and run for 30 seconds. Then slowly drizzle in oil until a loose mayo consistency is reached.

Croutons

If you have a favorite polenta recipe-use it. Our ratio is 3 cups of water for every cup of polenta, cooked over low heat until thick and then adding 5 ounces of cream and 3 ounces Asiago cheese for every cup of polenta. Season to taste with salt and white pepper. Pour into a baking sheet lined with parchment paper and cool in refrigerator until firm.

Preheat oven to 500 degrees. Coat a cookie sheet lightly with oil and place in hot oven. While pan is heating cut the firm polenta into 1/2 inch cubes. When oil is very hot remove cookie sheet from oven and place cut croutons on it. Return immediately to the oven and cook until golden brown, approximately 25 minutes.

Jamies Notes: At the Bistro, they serve this salad with chopped romaine lettuce and lots of grated Parmesan cheese. The highlight of the salad is the polenta croutons. They are insanely delicious!

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