Sarasotas Spicy Cornbread Salad Recipes

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CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS



Caesar Salad with Spicy Pancetta and Cornbread Croutons image

This recipe marks the first time I remember making something and feeling the essence of timing in cooking: the buttered dish, the preheated oven and the melted butter cooling slightly while I gathered and blended all the other ingredients. SO satisfying.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup whole milk
2 large eggs, lightly beaten
8 tablespoons unsalted butter, melted, plus 1 tablespoon for greasing the pan
1 1/2 tablespoons Dijon mustard
2 large cloves garlic, grated
Kosher salt and coarsely ground black pepper
1/2 cup lemon juice
1 tablespoon caper juice
2/3 cup olive oil
1/3 cup canola oil
3 anchovy fillets, finely chopped, plus 1/2 teaspoon anchovy oil, optional
Parmesan, for grating
3 heads romaine, outer leaves discarded, washed, dried and cut into 1-inch pieces
16 to 20 thin slices pancetta, cooked crispy like bacon
1/2 teaspoon cayenne pepper

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F.
  • Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter.
  • Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.)
  • For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.)
  • For the salad: Preheat the oven to 375 degrees F.
  • Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes.
  • Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately.

SPICY FRESH CORN SALAD



Spicy Fresh Corn Salad image

I was gifted some Cajun-flavored mayonnaise and wasn't sure what to do with it until I spotted fresh corn at the grocery store. I thought the sweetness of the corn would contrast nicely with the spicy mayonnaise, and I was right! Serve with grilled or fried shrimp, or with any summery chicken dish.

Provided by LauraF

Categories     Salad     Vegetable Salad Recipes     Corn Salad Recipes

Time 35m

Yield 2

Number Of Ingredients 9

4 ears fresh corn
1 green bell pepper, chopped
1 shallot, chopped
1 tablespoon grapeseed oil
1 pinch salt and ground black pepper to taste
4 tablespoons Cajun mayonnaise
1 lime, juiced
2 tablespoons chopped cilantro
1 small avocado, diced

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Shuck corn and remove the silks. Cut off the base of the stalk and slice kernels off the cob. Transfer kernels to a rimmed baking sheet. Add green pepper and shallot. Drizzle with oil and season with salt and pepper. Toss and spread out in an even layer.
  • Broil in the preheated oven until fragrant, about 5 minutes. Stir and spread back out on the sheet. Continue broiling until corn starts to brown, about 5 minutes more. Cool for 5 minutes.
  • Transfer vegetables to a large bowl. Add mayonnaise, lime juice, and cilantro. Stir until vegetables are evenly coated. Gently fold in avocado.

Nutrition Facts : Calories 571.5 calories, Carbohydrate 56.1 g, Cholesterol 10 mg, Fat 39.6 g, Fiber 12.8 g, Protein 8.9 g, SaturatedFat 5.8 g, Sodium 477.2 mg, Sugar 11.2 g

SARASOTA'S SPICY GRILLED SHRIMP SALAD SANDWICH



Sarasota's Spicy Grilled Shrimp Salad Sandwich image

I love this shrimp salad because it is lighter than other versions. Sometimes, it seemed all I tasted was mayonnaise which is why I like this version so much. It is creamy with a bit of a kick. Serve on croissants with sliced avocado, tomato and creamy cheddar cheese. This can also be served on whole wheat bread, but I prefer the croissants. I like to serve this with a bowl of soup for an easy dinner or lunch. Frozen shrimp will work fine for this. But if you can get fresh even better. My grocery store will steam them for me as I shop with a spicy cajun seasoning which is perfect for this. Or I bring them home and steam them with some Old bay or even in beer.

Provided by SarasotaCook

Categories     Lunch/Snacks

Time 25m

Yield 4 Sandwiches, 4-10 serving(s)

Number Of Ingredients 15

4 croissants (you can also use whole wheat bread, but I prefer croissants)
4 slices white cheddar cheese
1/2 lb cooked shrimp, peeled and fine chopped
1 shallot, fine chopped
1 celery rib, fine chopped
1/8 cup sliced black olives
1/2 avocado, thin sliced
1 small tomatoes, cut in 4 slices
2 tablespoons plain yogurt
2 tablespoons mayonnaise (if you don't want to use the yogurt, you can use 4 tablespoons of mayonnaise)
1/2 teaspoon chipotle chile in adobo, fine chopped (more or less according to taste)
2 tablespoons fresh cilantro, fine chopped (more or less according to taste)
1 teaspoon fresh lime juice
salt
pepper

Steps:

  • Shrimp Salad -- In a medium size bowl, add the mayonnaise, yogurt (you can use all mayonnaise if you want, but I love the light flavor the yogurt adds. Also, if you like your salad a bit creamier, just add a bit more mayonnaise or yogurt. Stir in the lime juice, chipotle, salt and pepper and add in the cilantro, celery, olives, onion and diced shrimp. Toss well to combine.
  • Sandwiches -- Just pile high. Shrimp salad, then avocado, tomato and cheese. Now croissants have plenty of butter in them, so just spray your grill pan or saute pan with a little non stick spray. If using whole wheat bread, I like to butter each side of the bread slices and then grill. If you don't want to grill, this is also just as good served cold with lettuce.
  • When grilling I weigh them down slightly but not too much and grill just until the bread or croissant is golden brown and the cheese is melted. Using a heaving pan is a simple way to weigh them down.
  • One NOTE: These are great served open face as well.
  • Just Enjoy!

Nutrition Facts : Calories 488.3, Fat 28.8, SaturatedFat 13.8, Cholesterol 181, Sodium 829, Carbohydrate 33.1, Fiber 3.8, Sugar 8.4, Protein 24.8

SOUTHWEST CORNBREAD SALAD



Southwest Cornbread Salad image

Delicious Southwest-inspired cornbread salad recipe from Holly.

Provided by Cindy

Categories     Layered Salads

Time 25m

Yield 10

Number Of Ingredients 15

1 (9x9 inch) pan prepared cornbread
2 cups chopped romaine lettuce
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1 medium orange bell pepper, diced
1 (14.5 ounce) can diced tomatoes
1 cup shredded Cheddar cheese
2 stalks green onions, thinly sliced
1 medium avocado, mashed
½ medium jalapeno pepper, seeded and minced
½ medium lime, juiced
¼ cup chopped fresh cilantro
1 tablespoon olive oil
½ teaspoon ground cumin
¼ teaspoon garlic salt

Steps:

  • Cube cornbread.
  • Layer cornbread cubes, romaine, beans, corn, bell pepper, tomatoes, Cheddar cheese, and green onions in a large trifle bowl, in that order.
  • Stir avocado, jalapeno, lime juice, cilantro, olive oil, cumin, and garlic salt for dressing in a bowl until well combined. Drizzle over salad.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 45 g, Cholesterol 36.1 mg, Fat 14.1 g, Fiber 8.1 g, Protein 12.1 g, SaturatedFat 4.8 g, Sodium 864.4 mg, Sugar 6.8 g

SARASOTA'S SWEET & SPICY TOMATO SALAD DRESSING



Sarasota's Sweet & Spicy Tomato Salad Dressing image

I love tomatoes in any form. This is a favorite dressing which is easy and is just a nice twist on a standard vinaigrette. Chilled iceberg, thin sliced onion, bacon and cucumber is great with this. Top it with some sliced hard boiled egg for a great salad.

Provided by SarasotaCook

Categories     Low Protein

Time 10m

Yield 1/2 cup dressing, 4 serving(s)

Number Of Ingredients 10

1 tablespoon tomato puree (not paste)
3 tablespoons olive oil
1 teaspoon honey
1 lime, juice of
1 teaspoon garlic, minced
2 tablespoons fresh parsley, diced fine
2 teaspoons ground cumin
hot sauce
salt
pepper

Steps:

  • Dressing -- Just mix all in a small bowl or dish and chill until ready to use.
  • Serve -- Over your favorite. As I mentioned, I love iceberg lettuce, bacon, onion, cucumber and hard boiled eggs. But use your favorite.

Nutrition Facts : Calories 104.3, Fat 10.4, SaturatedFat 1.4, Sodium 4.5, Carbohydrate 3.4, Fiber 0.3, Sugar 1.8, Protein 0.4

SARASOTA'S SPICY CORNBREAD SALAD



Sarasota's Spicy Cornbread Salad image

I love corn bread salad. The texture almost reminds me of a tabouleh salad but this has lots of flavor and spice. It is unique and makes a great side dish which people really enjoy but have no idea it is just cornbread. I serve this with my Margarita grilled chicken and corn on the cob. It reminds me of summer BBQ food.

Provided by SarasotaCook

Categories     Grains

Time 2h30m

Yield 4-6 Salad Servings, 4-6 serving(s)

Number Of Ingredients 15

3 cups cornbread (stale, now I just bought muffins from the store, however, you can make your own too. It depends on h)
1/2 cup red pepper, diced
1/2 green pepper, diced
1/2 small red onion, diced
4 tablespoons parsley, chopped fine
2 tablespoons cilantro, chopped fine
3 scallions, diced fine
2 teaspoons garlic, minced
1 jalapeno pepper (red or green, seeds and ribs removed and chopped fine. If you like a little heat, leave some of the )
salt
pepper
3 tablespoons olive oil
1 tablespoon white vinegar
5 tablespoons lime juice
1/2 teaspoon chili powder

Steps:

  • Corn Bread -- Rough chop the corn bread. Some will be in crumbles and some in chunks. That is perfect. Put the cornbread on a baking sheet or cookie sheet and bake at 250 degrees for 1 1/2 hours until dry and very crispy. Every 30 minutes I give it a quick toss.
  • Vegetables -- In a large bowl, add the red and green peppers, onion, parsley, cilantro, scallions, garlic, jalapeno, salt and pepper and toss well. Then add in the corn bread and toss well to combine.
  • Dressing -- In a small cup or measuring cup or small tupperware container, add the oil, vinegar, lime juice and chili powder. Add to the salad and lightly toss.
  • Served room temperature ENJOY!

Nutrition Facts : Calories 116.4, Fat 10.3, SaturatedFat 1.4, Sodium 12.3, Carbohydrate 6.2, Fiber 1.6, Sugar 2.3, Protein 1

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