Starters & salads
Warm Caesar salad with polenta croutons
To make your own stock paste, mayonnaise, gluten free Worcestershire sauce and to get timings for boiling eggs to your liking, refer to the recipes on Cookidoo®
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Details
- Difficulty
- Easy
- Prep
- 20 min
- Active
- 20 min
- Cook
- 115 min
- Total
- 115 min
- Yield
- 4 portions
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- Category
- Starters & salads
- Time
- Over 1 hour
- Nutrition
- High protein
- Difficulty
- Easy
- Parmesan cheese
- 30 g
- fresh flat-leaf parsley
- 2 sprigs
- water
- 300 g
- Vegetable stock paste
- 1 tsp
- fine polenta
- 80 g
- salted butter
- 20 g
- grapeseed oil
- 150 g
- garlic
- 1 cloves
- anchovy fillet in oil
- 1
- mayonnaise
- 100 g
- lemon juice
- 20 g
- Worcestershire sauce
- 1 tsp
- Dijon mustard
- 2 tsp
- water
- 900 g
- chicken tenderloins
- 500 g
- salt
- salt
- ground black pepper
- ground black pepper
- olive oil
- olive oil
- eggs
- 4
- pancetta
- 40 g
- baby cos lettuce
- 1
Nutritionper portion
Recipe total uses the listed yield. Choose Custom to enter a different number of portions.
- Protein
- 45.1 g
- Energy
- 3,894.5 kJ
- Calories
- 930.8 kcal
- Fat
- 77.2 g
- Fibre
- 1.8 g
- Carbohydrates
- 15.8 g
Cooking instructions are available on the original Cookidoo® page.
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