El Rancho Chopped Salad With Cornbread Croutons And Creamy Poblano Dressing 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.

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.

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.

EL RANCHO CHOPPED SALAD WITH CORNBREAD CROUTONS AND CREAMY POBLANO DRESSING

Steps:

• TO MAKE THE DRESSING: Roast the poblano chile with a kitchen torch, over a gas burner, or under an oven broiler until evenly charred. Using an oven mitt, place the pepper in a bag, close the opening, and let the pepper steam for at least 10 minutes. Remove the pepper from the bag and peel off the skin, which should slide off easily. In the jar of a blender or the work bowl of a food processor fitted with the metal blade, puree the poblano, cilantro, lime juice, green onions, garlic, mayonnaise, and buttermilk until smooth. Season with salt and more lime juice. Refrigerate until ready to use.
• TO MAKE THE SALAD: Have a plate lined with paper towels ready. Heat a grill or grill pan medium-hot. Heat the olive oil in a skillet (preferably cast-iron) over medium heat. Add the bacon and cook until the fat is rendered and the pieces are browned but still somewhat chewy, 5 to 6 minutes. Use a slotted spoon to transfer the bacon to the prepared plate.
• When the grill is hot, grill the corn, turning with tongs for even cooking, until the kernels are tender and just starting to release their milk, about 8 minutes. Remove the husks and trim the kernels from the cob with a paring knife; set aside.
• Halve the cornbread. Set half aside. Cut the remaining half into 2 equal pieces and grill them until they are crisp and toasted on both sides, 6 to 7 minutes total; set aside to cool. When the cornbread has cooled, cut into 1 1/2-inch cubes. Cover the remaining cornbread with plastic wrap and freeze for making croutons the next time you make the salad.
• Combine the lettuce, avocado, celery, green onions, tomatoes, bacon, and corn kernels in a large salad bowl. Drizzle the salad with dressing and toss well to evenly coat the ingredients. Garnish the tossed salad with the cornbread croutons and grated Cotija cheese.
• The dressing can be made up to 2 days in advance and refrigerated. The cornbread croutons can be made up to 3 days in advance and kept in an airtight container until ready to use. In fact, Paula points out that day-old cornbread makes the best croutons. The salad should be made the day it is to be served. Toss with the dressing just before serving.

BARBECUED CHICKEN SALAD WITH CORN, AVOCADO, AND CREAMY POBLANO DRESSING

Steps:

• Toss all the ingredients except dressing in a salad bowl, then toss in the dressing or serve it on the side.
• Place all the ingredients in a blender and puree until smooth. Adjust seasonings as necessary.
• Feel free to also add red peppers, tomatoes, and cotija (an aged Mexican cheese) or any crumbly white cheese to the salad. This salad is also delicious with corn bread croutons. Day-old corn bread actually works best, because it will be drier. If you use fresh, you can dry it out in a 350°F oven for a few minutes.) Cut the corn bread into cubes, toss them with a little melted butter, and toast in a 350°F oven until golden brown and crisp. Let them cool, and toss with the salad.
• Grilled corn has a sweet, smoky flavor that's great on its own (eaten off the cob with butter and a squirt of lime) and in salads. You'll want to grill the corn in its husk, because this preserves moisture and imparts a distinctive sweet and "corny" flavor. Simply soak the ears in cold water for about 20 minutes. Place them directly on a medium-low grill or over pale gray coals, and cover. Grill for about 20 minutes, turning the cobs every 5 minutes to ensure even cooking. As with any cooked corn, you'll know it's done when the kernels are tender and release a milky liquid when pierced. Peel away the husk and silk and serve as you wish.
• To roast fresh poblanos or other peppers or chiles, place them directly on the grill over a low flame on a gas range, or on a baking sheet under a broiler, and char until evenly blackened, turning as necessary. Transfer peppers to a bowl and cover with a hand towel for about 5 minutes to steam the peppers (this will make their skins easier to remove). Alternatively, you can steam the peppers in a sealed plastic bag. Use your paring knife and/or your fingers to remove the stem, seeds, and skin from the peppers and use the smoky flesh as directed in the recipe.