Active Time

　　25 minutes

　　Total Time

　　45 minutes

　　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.

　　

Ingredients

4 servings

　　

Dressing

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

　　

Croutons and Assembly

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)

　　

Dressing

Step 1

Whisk together oil, vinegar, mustard, honey, salt, and pepper in a small bowl (or shake together in a small jar). Set aside.

　　

Croutons and Assembly

Step 2

Pour polenta into a square or rectangular airtight container and spread into an even layer. Let cool, then cover and chill at least 1 hour and up to 1 week. (The polenta will set into a solid block.)

　　

Step 3

Turn out polenta onto a cutting board and cut into 1” cubes. Place Parmesan in a wide shallow bowl and, working in batches, toss cubes in cheese to coat. Using your hands, press cheese against edges of polenta to adhere, then transfer to a plate.

　　

Step 4

Heat oil in a nonstick skillet over medium-high. Working in batches as needed, place as many polenta cubes as will fit in an even layer with 1” space between each in skillet. Let fry, undisturbed, until bottoms are crisp and browned, about 4 minutes. Resist the urge to move the cubes before 3 minutes have passed to avoid pulling the Parmesan coating off the polenta. Turn over one at a time, making sure cubes don’t stick together, and repeat cooking process with opposite sides of cubes. Transfer to a plate.

　　

Step 5

Toss onion, crunchy vegetables, and salt in a large bowl. Add radicchio, salami (if using), olives, and herbs and toss to combine. Drizzle reserved dressing over and toss gently to coat. Add warm croutons and gently toss again.