Italian Kale and Potato Soup
Italian Kale and Potato Soup is a gluten free and whole 30 recipe with 6 servings. This main course
Italian Caesar Salad with Polenta Croutons
Ingredients
- 3 garlic cloves
- 4 anchovy fillets, chopped
- 1/4 cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 1/2 cup olive oil
- Salt and freshly ground black pepper
- 1 teaspoon olive oil
- 2 cups Basic Polenta, recipe follows
- Vegetable oil, for deep frying
- 3 small heads (or2 large heads) romaine lettuce, halved lengthwise
- 1/2 cup drained oil-packed sun-dried tomatoes, cut into thin strips
- 1/2 cup pine nuts, toasted
- 1 1/2 ounces shaved Parmesan
- 3 cups water
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 2 tablespoons unsalted butter
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