We have salad with our dinner almost every day. I love arugula and the addition of the crispy polenta was delightful. Serves 4
- 4 ounces arugula
- 2 Tablespoons extra virgin olive oil
- juice of 1/2 a lemon (about a tablespoon); for a more lemony flavor put 2 tablespoons
- cracked peppercorn
- 2 to 3 Tablespoons capers
- 1/4 sweet onion, thinly sliced (use 1/2 sweet onion if the onion is small)
- One 16-ounce log of prepared polenta, room temperature
- 1/2 cup Panko Japanese bread crumbs
- 2 Tablespoons olive oil (not extra virgin but pure olive oil)
- Arrange arugula into salad bowl. Drizzle 2 tablespoons olive oil over arugula. I don’t measure. I “trace a letter G” onto the salad straight from the olive oil bottle. Add lemon juice, pepper to taste, capers and onion. Toss.
- Cut polenta’s rounded edges to make a rectangular block. Cut in half lengthwise.
- Spread panko on a plate. Press both sides of polenta onto panko. Sprinkle more on top of polenta and
press down with a spoon.
- In a nonstick 10″ skillet heat 1 tablespoon oil to medium-high. Fry the polenta until crispy about 3 minutes per side. Add remaining tablespoon oil after flipping polenta.
- Cut the polenta into 8 or 16 pieces. Arrange arugula onto salad plate and top with polenta pieces to serve.
Adapted from Food & Wine Magazine April 2013 Recipes