Name: Pantry Dinner Salad With Polenta Croutons
Cook time: 25 minutes
Total time: 45 minutes
Yield: 4 servings
Ingredients: ¼ cup extra-virgin olive oil; ¼ cup red or white wine vinegar; 1½ tsp. Dijon or whole grain mustard; ½ tsp. honey or agave nectar; ¼ tsp. kosher salt; ¼ tsp. freshly ground black pepper; 3 cups still-warm Big-Batch Parmesan Polenta; ⅓ cup finely grated Parmesan; 2 Tbsp. extra-virgin olive oil; ½ red onion or 1 shallot, thinly sliced; 1 (heaping) cup thinly sliced raw crunchy vegetables (such as fennel, radishes, and/or celery); ¼ tsp. kosher salt; 1 head of radicchio, escarole, or romaine, leaves separated, torn into bite-size pieces; 2 oz. thinly sliced salami, prosciutto, or other cured meat (optional); 1 cup olives, pickles, peperoncini, or marinated artichoke hearts, sliced if desired; ½ cup (loosely packed) tender herbs (such as basil, parsley, mint, and/or dill)

Photo and Food Styling by Anna Stockwell

This highly riffable dinner salad features cubes of leftover polenta, tossed in Parmesan, and crisped in a skillet for croutons that are naturally gluten-free, delightfully crunchy on the outside, and warm and creamy on the inside.

Recipe notes

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