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Vincenti's Butter Lettuce Salad with Parmigiano Dressing

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INSALATA DI LATTUGA CON SALSA DI PARMIGIANO E CROSTINI DI POLENTA 

Parmigiano Dressing

4 Egg Yolks
16 ounces Extra Virgin Olive Oil
4 Anchovies, deboned and cleaned, or 2 ounces Anchovy Paste
2 cloves Garlic, chopped
2½ ounces Pecorino Romano
2½ ounces Parmigiano Reggiano
Juice of 2 Lemons
2 ounces Dijon Mustard
White Pepper to taste
Salt to taste (if you are using Anchovy Paste you will need less salt)

1.  In a pan over medium heat, cook 1 ounce of the Olive Oil, Garlic and Anchovies (or Anchovy Paste) until Garlic is translucent.  Remove from heat.

2.  Blend the egg yolks in a blender.  Slowly drizzle in the remaining 15 ounces of the Extra Virgin Olive Oil.  When all is well incorporated add the Garlic and Anchovy mixture, the cheeses, mustard and pepper and blend well.  Lastly add the Lemon Juice.  Check to see if salt is needed, and add to taste.  Set Aside

3.  Remove all outer leaves from Butter Lettuce.  Tear into bite sized pieces and refresh in an ice water bath.  Drain and Spin Dry.

4. Dress washed, cleaned and dried Lettuce with Dressing.  Divide among chilled plates. Add Polenta Croutons on top (recipe follows).  Top with Shaved Parmigiano Reggiano strips. 



Crostini di Polenta
Polenta Croutons


9 ounces dry Polenta or Corn Meal
4 cups water
Salt to taste
2 ounces Parmigiano Reggiano
1 ounce Olive Oil
Canola Oil for frying, 1½ inches high in a pan

1.  Bring water to a boil in a saucepan, add salt and slowly incorporate the polenta in a steady stream.  Cook for 10 minutes while stirring with a wisk to avoid lumps.  After the 10 minutes add the Olive Oil and Parmigiano Reggiano and incorporate well.  Remove from heat.

2. Pour Polenta into a Teflon coated pan to a height of about ½ inch.  Refrigerate until set.  Remove from pan and cut into ½ inch cubes.

3.  Bring Canola Oil in a frying pan to a temperature of 375°F.  Fry Polenta in oil until golden, remove and set on paper towels to drain.

 

From the Vincenti Ristorante 

 

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