Grilled Polenta With Wilted Summer Salad

• 2 tablespoons extra-virgin olive oil (Spanish arbequina pairs really well with oil-packed tuna)
• 1 teaspoon Dijon or whole-grain mustard (whichever you prefer)
• 1 tablespoon freshly squeezed lemon juice, plus 1/2 teaspoon zest
• 1 anchovy fillet
• 1 teaspoon Pecorino Romano, finely grated
• Kosher salt and coarsely ground black pepper to taste
• 1 18-ounce tube cooked polenta, sliced into 6-8 rounds
• 1 tablespoon olive oil
• kosher salt
• 3 large handfuls arugula
• 1/2 red onion (or 2 red spring onions), very thinly sliced
• 4 radishes, very thinly sliced
• 3 ounces oil-packed tuna fillet, drained
• 1 teaspoon capers, drained

1. Blend all dressing ingredients together using a small food processor or immersion blender.
2. Cover and refrigerate until ready to dress the salad.

extravirgin olive oil, freshly squeezed lemon juice, anchovy fillet, pecorino romano, kosher salt, polenta, olive oil, kosher salt, arugula, red onion, fillet, capers

Taken from www.foodrepublic.com/recipes/grilled-polenta-with-wilted-summer-salad/ (may not work)