For The Dressing

For The Dressing

Ingredients:
3 tablespoons egg-free mayonnaise
3 tablespoons olive oil
1 tablespoons apple cider vinegar
1/2–1 teaspoon grated horseradish (or horseradish cream), to taste
1/2 teaspoon honey or agave nectar

Directions:
salt flakes and cracked pepper, to taste
1. To prepare the polenta, bring the stock to boil in a large saucepan. Once boiling, add the polenta in a steady stream,
whisking continually until well combined.
2. Reduce the heat to very low and continue to cook for 10–15 minutes, stirring with a wooden spoon until thick and smooth.
The polenta is cooked when the grains are soft and tender.
3. Pour the hot polenta into a 101/2-pint or 6-liter capacity lightly greased baking dish. Smooth over the top and refrigerate
for about an hour until set.
4. To make the dressing, whisk all the ingredients together until combined. Set aside.
5. Once the polenta is set, turn it out of the dish and cut into pieces around 2 x 1/4-inch (5 x 1-centimeter) thick. Dust each
piece with the extra cornmeal.
6. Heat 1 tablespoon of the sunflower oil in a heavy frying pan over medium heat. Working in small batches, fry the squares
of prepared polenta over medium-high heat for a few minutes until golden. Turn each piece and continue to fry until golden
on both sides. Transfer to paper towels and fry the remaining pieces, adding more oil to the pan if needed.
7. Cut each square of fried polenta diagonally to make triangles.
8. Gently toss the prepared fried polenta and sundried tomatoes together with the baby kale, baby spinach, sliced avocado,
and sunflower seeds in a large bowl.
9. Just before serving, pile the salad onto a serving plate and drizzle with the dressing.
148
Shaved Fennel and Green Apple Salad with
Roasted Grapes and Hazelnuts
PREP TIME: 35 MINUTES • SERVES: 4 AS A SIDE
This salad makes a lovely addition to traditional holiday fare and is also a great
accompaniment to the Red Lentil Sausage Rolls ().
PACKED WITH VEGGIE POWER • GREAT FOR
ENTERTAINING • DIFFICULTY LEVEL *