Escarole Caesar Salad with Parmesan Walnut Vinaigrette

• Produce

  • 1 head Escarole

• Condiments

  • 1/4 cup Lemon juice, freshly squeezed
  • 1/2 cup Parmesan walnut vinaigrette

• Pasta & Grains

  • 1/3 18 oz tube Polenta, precooked

• Baking & Spices

  • 1 Salt and fresh ground pepper, coarse
  • 1 pinch Salt and freshly ground pepper, Coarse

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin
  • 1 tsp Olive oil

• Bread & Baked Goods

  • 1 Polenta croutons

• Dairy

  • 1/2 cup Parmesan

• Other

  • 1/3 cup Fisher walnuts halves & pieces

Found on aggieskitchen.com