Corn Bread Panzanella Salad With Buttermilk Dressing Recipe

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Ready in: 2-5 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 8

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 mint leaves -- torn in pieces
3 1/2 cups bottled sweet corn relish or whole-kernel corn

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Directions:

To make the 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.

To make 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-degree oven 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.

This recipe from CDKitchen for Corn Bread Panzanella Salad With Buttermilk Dressing serves/makes 8

Recipe ID: 68396

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