For the vinaigrette:
- 1/3 cup Fisher Walnuts Halves & Pieces
- 1/4 cup freshly squeezed lemon juice, about 2 lemons
- 1/4 cup shredded Parmesan cheese
- 1/4 cup extra virgin olive oil
- pinch coarse salt and freshly ground pepper, to taste
For the polenta croutons:
- 1/3 of an 18 oz tube of precooked polenta, cut into 3 even slices then cubed
- 1 teaspoon olive oil
- coarse salt and fresh ground pepper, to taste
For the Escarole Caesar Salad:
- 1 head of escarole, washed and dried well and torn into bite sized pieces
- 1/4 – 1/3 cup shredded Parmesan cheese
- 1/2 cup Parmesan Walnut Vinaigrette
- Polenta Croutons
- To prepare vinaigrette, first toast walnut pieces in a dry skillet over medium heat for 3-4 minutes. Set aside to cool. In a blender or small food processor add lemon juice, Parmesan, walnuts and oil. Pulse several times until well blended and creamy. Add coarse salt and fresh ground pepper and pulse 2 more times. Taste and adjust seasoning.
- To prepare polenta croutons, heat 1 teaspoon of olive oil over medium heat. Pat polenta cubes dry with paper towel and add them to the skillet. Season with salt and pepper. Let each side brown, trying not to turn until each side starts to brown to prevent sticking. Polenta will not crisp up completely, just cook until lightly browned and set aside to cool.
- Place escarole in a large salad bowl. Drizzle with vinaigrette and sprinkle with Parmesan cheese. Gently toss until salad is coated with dressing. Add polenta croutons to top of salad, season with freshly ground pepper and serve immediately.
If you have leftover dressing, store in the refrigerator for up to 3 days. When using again, be sure to let it come down to room temperature, then shake vigorously to blend before dressing salad.