polenta croutons, no-flour croutons, spinach salad, absorving iron, lemon vinagrette

1. Gather the ingredients

Salad:

  • a bunch of spinach leaves
  • half a bell pepper
  • 3 prunes

Croutons:

  • a cup of polenta

Lemon vinaigrette:

  • 3 tbs of extra virgin olive oil
  • 4 tbs lemon juice
  • half a garlic clove
  • fresh thyme
  • a pinch of marine salt
  • a pinch of pepper

polenta croutons, no-flour croutons, spinach salad, absorving iron, lemon vinagrette

2. Prep the salad

Wash and cut the spinach and bell pepper into thin slices and place on a plate. Set aside.

polenta croutons, no-flour croutons, spinach salad, absorving iron, lemon vinagrette

3. Prep the croutons

Cut the cooked polenta into small 1/2-inch cubes. Here is how to make polenta from scratch.

polenta croutons, no-flour croutons, spinach salad, absorving iron, lemon vinagrette

4. Sauté

Sauté the cubes in a nonstick skillet with a little vegetable oil over medium heat, turning occasionally, until crisp and golden brown. If you fancy, try adding some garlic or spices into the oil for flavored croutons, or you could bake or grill them for 25 minutes instead of sautéing them.

polenta croutons, no-flour croutons, spinach salad, absorving iron, lemon vinagrette,

5. Let them cool

Take the excess oil with a paper towel and let them cool down before adding them to the salad.

polenta croutons, no-flour croutons, spinach salad, absorving iron, lemon vinagrette,

6. Make the lemon vinaigrette

Make the lemony dressing by whisking together the lemon juice, olive oil, chopped garlic, marine salt, pepper and thyme leaves and serve on top of the salad and warm homemade croutons!

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