Chopped Salad With Cornbread Croutons Recipes

CHOPPED SALAD WITH CORNBREAD CROUTONS

Steps:

• Preheat oven to 350 degrees F.
• Spread cornbread cubes in a small baking pan. Bake, stirring once halfway, until golden, 8 to 10 minutes. Let cool.
• Combine lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add dressing and toss to coat. Serve topped with onion and the cornbread croutons.

BEET SALAD WITH CORNBREAD CROUTONS AND COUNTRY HAM

Steps:

• For beets:
• Preheat oven to 350°F. Mix first 6 ingredients in 13x9x2-inch glass baking dish. Add beets and toss to coat. Cover with foil and roast until beets are tender, about 45 minutes. Cool; peel.
• For croutons:
• Place 9- or 10-inch-diameter cast-iron skillet in oven; preheat to 400°F. Whisk first 5 ingredients in medium bowl. Melt 4 tablespoons butter. Whisk melted butter, buttermilk, and egg in another medium bowl. Add wet ingredients to dry ingredients; whisk batter to blend. Place 2 tablespoons butter in hot skillet; swirl to coat. Add batter. Bake until top is golden and tester inserted into center comes out clean, 18 to 20 minutes. Cool in skillet. DO AHEAD: Can be made 1 day ahead. Cover; store at room temperature.
• For citrus vinaigrette:
• Add enough water to small saucepan to measure 11/2 inches; bring to boil. Add orange peel. Blanch 1 minute; drain. Repeat blanching procedure with lemon peel; reserve lemon peel for serving. Return orange peel to same pan and add orange juice, grapefruit juice, and sorghum syrup. Bring to boil, reduce heat to medium-low, and simmer until reduced to generous 1/3 cup, about 20 minutes. Whisk lemon juice and mustard in medium bowl; whisk in oil. Whisk in orange-grapefruit reduction. Season vinaigrette with salt and pepper. DO AHEAD: Can be made 4 hours ahead. Let stand at room temperature.
• For salad:
• Preheat broiler. Line small baking sheet with foil. Place onion slices with rings intact on sheet. Brush with oil; sprinkle with coarse salt. Broil onions until browned, watching closely to prevent burning, about 10 minutes. Turn and broil until browned, about 5 minutes longer.
• Reduce oven temperature to 375°F. Cut cornbread into 1/2-inch cubes. Spray rimmed baking sheet with nonstick spray. Spread cornbread in even layer on prepared sheet. Toast until golden brown around edges, turning occasionally, about 35 minutes.
• Reduce oven temperature to 350°F. Line rimmed baking sheet with parchment paper. Arrange ham in single layer on prepared baking sheet. Top with another sheet of parchment paper, then another rimmed baking sheet to press ham. Roast until ham is crisp, 10 to 20 minutes, depending on thickness of ham. Remove top baking sheet and parchment paper. Cool. Break ham into bite-size pieces.
• Whisk 4 teaspoons minced parsley into vinaigrette. Mix in reserved lemon peel. Quarter beets. Toss with some of vinaigrette (if using assorted colors, toss in separate bowls). Sprinkle with fleur de sel and cracked black pepper. Separate onion rings. Divide rings among plates in single layer. Arrange beets in and around onion rings. Sprinkle goat cheese over. Scatter ham and croutons over. Sprinkle fleur de sel and 1 tablespoon chopped parsley over. Drizzle with some of remaining vinaigrette and aged balsamic vinegar.
• A syrup made from the cooked juice of sorghum cane; available at specialty foods stores and at muddypondsorghum.com.
• ** A type of sea salt; available at some supermarkets and at specialty foods stores.

CHOPPED SALAD WITH CORNBREAD CROUTONS

Steps:

• Preheat the oven to 350˚ F. Spread the cornbread cubes on a small baking pan. Bake, flipping halfway through, until golden, 8 to 10 minutes. Let cool.
• Combine the lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add the dressing and toss to coat. Serve topped with the red onion and cornbread croutons.

KALE SALAD WITH PEACHES AND CORNBREAD CROUTONS

Steps:

• Prepare the cornbread croutons: In a medium bowl, whisk 3 tablespoons olive oil with the paprika, onion powder and 1/2 teaspoon each salt and pepper. Add the cornbread pieces, crumbling them gently between your fingers as you do. Using a rubber spatula, fold the mixture gently until evenly coated. (The croutons will crumble, but do not panic: The smaller size means more crispy bits.)
• Heat a large skillet over medium-high. Add the cornbread mixture and cook, stirring occasionally, until crisp and golden, 5 to 6 minutes. Transfer to a paper towel-lined plate to cool.
• Make the dressing: In a large bowl, stir together the red onion, olive oil, vinegar, mustard and honey with 1/2 teaspoon salt and 1/4 teaspoon pepper. (You should have 3/4 cup dressing.)
• Add the kale to the dressing and toss to coat. Then, using your hands, assertively massage the kale until tender. Add the peaches and blue cheese, and toss to coat. Season with salt and pepper.
• Transfer salad to a shallow platter or individual plates, and top with half the crispy cornbread crumbs. Serve with remaining cornbread crumbs, passing them at the table.

CREOLE CAESAR SALAD WITH CORN BREAD CROUTONS

Steps:

• For the salad:
• Place half the fried okra in a large bowl and add the romaine, corn, corn bread, tomatoes, cucumber, and onion. Add the dressing and toss until well coated.
• Divide the salad among six serving plates and top evenly with the remaining okra. Serve immediately.
• For the Creole Caesar dressing:
• In a small saucepan, combine the oil, garlic, and onion. Cook over low heat until the garlic and onion are golden and tender, about 15 minutes. Using a slotted spoon, transfer the garlic and onion to a food processor; reserve the oil.
• Add the vinegar, bell pepper, celery, sugar, cayenne, mayonnaise, Parmesan, and a pinch each of salt and black pepper to the food processor. Pulse until smooth. With the machine running, add the oil in a thin stream and process until emulsified. Taste and season with salt and pepper. Use immediately or store in an airtight container in the refrigerator for up to 1 week.

CRISPY CROUTON SALAD

Steps:

• Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.