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Cornbread Salad with Buttermilk Lime Dressing
Nb persons: 6
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| Cornbread Salad with Buttermilk Lime Dressing Adapted from Smitten Kitchen I served this salad with beer can chicken, but you could turn this into a main dish by adding black-eyed peas, grilled shrimp or leftover roasted chicken. Salad: 1 1/2 lb tomatoes, preferably heirloom cause I'm a snob for them, chopped, seeded if you like | |
| 1 small head | romaine, butter or Bibb lettuce, chopped |
| 3 cups | watercress, dandelion greens, arugula or other bitter green |
| 1/2 large | Vidalia onion, peeled and sliced as thinly as possible |
| Buttermilk-Lime Dressing: | |
| 3/4 cup | lowfat buttermilk |
| 5 tablespoons | freshly squeezed lime juice, (from about 2-3 limes) |
| 2 tablespoons | extra-virgin olive oil |
| 1 tablespoon | apple cider vinegar |
| 1 tablespoon | honey |
| 1/4 cup | finely chopped basil |
| 1/4 cup | finely chopped parsley |
| 1/4 cup | finely chopped green onion |
| 1/4 teaspoon | salt |
| black pepper to taste | |
| Thin, Crispy Cornbread: | |
| 1 tablespoon | unsalted butter |
| 1 1/2 cups | stone-ground cornmeal |
| 1 teaspoon | baking powder |
| 1 teaspoon | baking soda |
| 1/2 teaspoon | salt |
| 1 teaspoon | sugar |
| 1 large | egg |
| 1 1/2 cups | lowfat buttermilk |
| 2 tablespoons | canola oil |
Preheat oven to 450 degrees. Grease a 12-inch skillet with the butter, leaving the excess in the pan and place it in the oven.
In a large bowl, mix the dry ingredients for the cornbread together. In a medium bowl whisk the egg until frothy, then whisk in the buttermilk. Add the wet ingredients to the dry ingredients, then mix together. Whisk in the canola oil.
When the butter in the pan in the oven is smoking, remove from the oven and swirl it around (carefully!) to cover the bottom and sides. Pour the batter into the skillet. Bake for about 15 minutes until the bread is golden brown and the edges have pulled away from the skillet. Remove from oven and let cool
While the cornbread is baking, whisk together all the ingredients for the salad dressing.
When the cornbread is cool enough to handle, cut it into 1-inch cubes. Spread evenly on a baking sheet and bake in a 250 degree oven until it's lightly toasted.
In a large bowl, toss together lettuces, tomato and onions. Add 3-4 cups of cornbread cubes...or all of them! Toss with dressing or serve on the side.
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