• Ingredients: 40
  • Serves: 4

Mediterranean chef salad with polenta croutons with package fat-free, plain precooked polenta, olive oil cooking spray, pints grape tomatoes, balsamic vinegar, canned cannellini beans, rinsed and drained, salt, black pepper, red pepper flakes, head romaine, torn, basil leaves, fresh part-skim mozzarella, cut into small cubes.


  • 1 package fat-free, plain precooked polenta
  • Olive oil cooking spray
  • 2 pints grape tomatoes
  • 2 tbsps. balsamic vinegar
  • 1 cup canned cannellini beans, rinsed and drained
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1 head romaine, torn
  • 20 basil leaves
  • 4 oz. fresh part-skim mozzarella, cut into small cubes


  • 1 thick slice of chewy peasant style bread
  • generous 3/4 cup extra-virgin olive oil
  • 20 shelled hazelnuts
  • grated or finely shredded zest of 1 orange
  • 1 tbsp. orange juice
  • 1 garlic clove, peeled
  • small bunch of oregano, leaves only

For the Steaks:



For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



  1. Step 1 Heat oven to 400°F. Halve polenta lengthwise, then halve each piece lengthwise. Slice crosswise 7 times (to yield 32 triangles).

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  2. Step 2 Coat a small baking sheet with cooking spray; evenly arrange triangles; coat tops with cooking spray.
  3. Step 3 Place tomatoes on a small rimmed baking sheet; spray with oil and toss. Place both sheets in oven for 10 minutes; remove tomatoes from oven and stir.

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  4. Step 4 Return to oven and cook until croutons are toasted on 1 side and tomatoes are wrinkled and brown in spots, about 20 minutes more.

    For this step you will need

  5. Step 5 Remove tomatoes. Flip croutons; return to oven for 20 minutes more. Pour vinegar over tomatoes; transfer to a bowl.

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  6. Step 6 Mix in beans, salt, pepper and pepper flakes; set aside. Divide romaine and basil among 4 plates. Pour tomato mixture over greens; top with croutons and cheese.

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