I used prepared polenta for this recipe.
- washed salad greens
- cooked polenta slices
- 1 medium purple carrot
- 1 small pink lady apple
- 8 caper berries
- fresh basil
Grill or pan cook polenta cakes until golden brown or heated through.
Peel purple carrot and grate.
Wash pink lady apple and grate with skin on.
Arrange salad greens, layering polenta, purple carrot and pink lady apple. Scatter caper berries around plate and top salad with fresh basil. Optional: drizzle with balsamic vinegar.
Leave a Comment
You must be logged in to post a comment.