Here's a marvelous, peppery salad with buttermilk cornbread croutons and a tangy buttermilk-basil dressing that came to The New York Times from the chef Bart Vaughan of the Foothills Milling Company in Maryville, Tenn. Add bacon and it's enough for a meal.
Provided by Julia Moskin
Categories salads and dressings, side dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- Make corn bread: Heat oven to 350. Butter a deep 8-inch square baking dish or a 10-inch cast-iron skillet.
- In a bowl, whisk together melted butter, eggs and buttermilk. In another bowl, whisk together cornmeal, flour, sugar, baking soda and salt.
- Whisk wet ingredients into dry, pour into prepared pan, and bake 25 to 30 minutes or until a tester inserted into the center comes out clean. Let cool in pan at least 30 minutes or up to 1 day.
- Heat oven to 400 degrees. Cut corn bread into 1-inch cubes, spread on an ungreased baking sheet and bake until dry and toasted.
- Make dressing: In a blender, combine all ingredients and purée until smooth and emulsified. Refrigerate until ready to serve, up to 1 day.
- Just before serving, make salad: In a large bowl, toss greens and shaved onion with half the dressing. Taste and add more dressing if needed.
- Divide on serving plates and garnish with tomatoes, croutons, and cheese and bacon, if using.
Nutrition Facts : @context http, Calories 413, UnsaturatedFat 10 grams, Carbohydrate 51 grams, Fat 20 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 9 grams, Sodium 430 milligrams, Sugar 21 grams, TransFat 0 grams
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Jitendar yadav
[email protected]Thank you for sharing this recipe!
Khalid Latif
[email protected]This is the best salad I've ever had.
Brutal Playz
[email protected]I can't wait to make this salad again.
Luyolo Melamane
[email protected]This salad is the perfect summer dish.
Nonhlanhla Sibanda
[email protected]I love the pop of color that the strawberries add to this salad.
Tshiamo Motlhaoleng
[email protected]This salad is a great way to get your daily dose of fruits and vegetables.
Isaiah Crowley
[email protected]I've never been a fan of salads, but this one changed my mind.
Zidi As
[email protected]This salad is so easy to make and it's always delicious.
Talha Shah
[email protected]I made this salad for a picnic and it was a big hit.
Robin Bhuyan
[email protected]This salad is a great way to use up leftover vegetables.
Cadence Powers
[email protected]I added some grilled chicken to this salad and it was amazing.
Quarneria Quarneria
[email protected]The buttermilk basil dressing is the perfect finishing touch.
Prabhu Regmi
[email protected]This salad is so refreshing and light.
Ernest Okoro
[email protected]I love the crunch of the radishes and the sweetness of the strawberries.
Sajjad Chandio
[email protected]The combination of ingredients in this salad is perfect.
Brandon Bethea
[email protected]I've made this salad for my family several times and it's always a favorite.
Raphael Wiederhold
[email protected]This salad was a hit at my last party! The buttermilk basil dressing is so unique and flavorful.