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.
Ingredients
For the corn bread
- ¼ pound (1 stick) butter, melted and cooled, plus more for greasing pan
- 2 eggs
- 1 cup buttermilk
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ⅔ cup sugar
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
For the dressing
- 1 heaping cup fresh basil leaves, loosely packed
- ¼ cup flat-leaf parsley leaves, loosely packed
- 7 cloves garlic, peeled
- ½ cup buttermilk
- ¼ cup sherry vinegar
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup extra-virgin olive oil
For the salad
- 5 to 6 ounces salad greens, including a peppery type such as arugula, mizuna or frisée
- ½ cup shaved red onions
- 2 cups ripe cherry or grape tomatoes, halved
- ½ cup crumbled aged white Cheddar (optional)
- ½ cup cooked and crumbled thick-cut bacon (optional)
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Nutritional Information
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Nutritional analysis per serving (6 servings)
549 calories; 27 grams fat; 11 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 2 grams polyunsaturated fat; 67 grams carbohydrates; 2 grams dietary fiber; 27 grams sugars; 9 grams protein; 105 milligrams cholesterol; 649 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
6 to 8 servings
Preparation
- 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.
Dining and Cooking