Ingredients
Polenta
500ml milk
1 bay leaf
150g polenta
2 tbspn parmesan grated
Salad Mix
2 saskia beer chorizo
1 cup walnut
a handful radicchio
a handful witlof
a handful watercress
a handful parsley
1 red onion finely sliced
100g parmesan shaved
Dressing
2 tbspn Verjuice
2 tbspn Extra Virgin Olive Oil
1 tbspn dijon mustard
Polenta
500ml milk
1 bay leaf
150g polenta
2 tbspn parmesan grated
Salad Mix
2 saskia beer chorizo
1 cup walnut
a handful radicchio
a handful witlof
a handful watercress
a handful parsley
1 red onion finely sliced
100g parmesan shaved
Dressing
2 tbspn Verjuice
2 tbspn Extra Virgin Olive Oil
1 tbspn dijon mustard
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Methods
1
Place milk and bay leaf in a saucepan over a high heat and bring to boil. Once boiled, reduce heat to low and add polenta, whilst whisking continually.
2
Cook for ten minutes and mix in the grated Parmesan.
3
Remove bay leaf from the pan and pour mixture into a two centimetre deep baking tray before placing in the fridge for one hour.
4
Remove from fridge and cut polenta into triangles. Place triangles on a baking tray, top with extra grated Parmesan and set aside.
5
Preheat oven to 160C.
6
Slice chorizo diagonally and pan fry over a medium heat, cooking for approximately 30 seconds each side.
7
Place polenta into the oven and grill until golden on both sides.
8
Place walnuts onto a lined tray and cook for ten to twelve minutes. Remove from the oven and once cool rub Walnuts with a tea towel to remove skins.
9
To make the salad mix, combine radicchio, witlof, watercress, parsely and red onion.
10
To make the dressing, combine the Verjuice, Extra Virgin Olive Oil and dijon mustard in a bowl and whisk together.
11
To serve, place the polenta, salad mix, and chorizo on the centre of the plate. Top with vinaigarette, toasted walnuts and shaved parmesan.
12
Discover more zesty vinaigrettes for healthy salads.
1
Place milk and bay leaf in a saucepan over a high heat and bring to boil. Once boiled, reduce heat to low and add polenta, whilst whisking continually.
2
Cook for ten minutes and mix in the grated Parmesan.
3
Remove bay leaf from the pan and pour mixture into a two centimetre deep baking tray before placing in the fridge for one hour.
4
Remove from fridge and cut polenta into triangles. Place triangles on a baking tray, top with extra grated Parmesan and set aside.
5
Preheat oven to 160C.
6
Slice chorizo diagonally and pan fry over a medium heat, cooking for approximately 30 seconds each side.
7
Place polenta into the oven and grill until golden on both sides.
8
Place walnuts onto a lined tray and cook for ten to twelve minutes. Remove from the oven and once cool rub Walnuts with a tea towel to remove skins.
9
To make the salad mix, combine radicchio, witlof, watercress, parsely and red onion.
10
To make the dressing, combine the Verjuice, Extra Virgin Olive Oil and dijon mustard in a bowl and whisk together.
11
To serve, place the polenta, salad mix, and chorizo on the centre of the plate. Top with vinaigarette, toasted walnuts and shaved parmesan.
12
Discover more zesty vinaigrettes for healthy salads.
