Corn Bread Panzanella Salad With Buttermilk Dressing
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 2-5 hrs
Ingredients:
1/2 cup mayonnaise
1/4 cup buttermilk
1 tablespoon sherry vinegar or cider vinegar
kosher salt
ground black pepper
bottled hot pepper sauce
5 cups cubed corn bread
2 cups arugula leaves, cleaned
2 cups vine-ripened tomatoes, peeled, seeded and cut into 1/2-inch chunks
1/2 small English cucumber, peeled and seeded, cut into half-moons
1 rib celery, thinly bias-sliced
1/2 cup fresh basil leaves, torn into pieces
2 tablespoons fresh Italian (flat-leaf) parsley leaves
2 tablespoons fresh mint leaves, torn in pieces
3 1/2 cups bottled sweet corn relish or whole-kernel corn
Directions:
For Dressing: In a small bowl, stir together mayonnaise, buttermilk and vinegar. Season to taste with salt, pepper and hot pepper sauce. Cover and chill until serving time, up to 1 week.
For Corn Bread Croutons: Place corn bread cubes on a baking sheet uncovered for 2 to 3 hours to dry out (or bake in a 300 degrees F oven for about 20 to 30 minutes, turning once or twice).
In a large bowl, combine corn bread croutons, arugula, tomatoes, cucumber, celery, basil, parsley and mint. Add dressing and sweet corn relish. Toss to combine.
Recipe Location: https://www.cdkitchen.com/recipes/recs/134/Corn-Bread-Panzanella-Salad-Wi97523.shtml
Recipe ID: 68396
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