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corn bread salad


corn bread salad Recipe

Ingredients:
  • 1 recipe Crispy Corn Bread (below) or 3 cups of 1-inch cornbread cubes
  • 1 1/2 pounds ripe tomatoes (4 to 6 medium)
  • 6 cups roughly torn sturdy fresh lettuce, such as Bibb, butter or Boston
  • 2 cups bitter greens, such as arugula or dandelion greens
  • 1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings
  • 1 recipe Buttermilk-Lime Dressing (below)
  • 3/4 cups whole or lowfat buttermilk (whole preferred)
  • 5 tabespoons freshly squeezed lime juice (they say from 3 to 4 limes; I only needed 1 1/2)
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar (optional, this was my addition to give it more zing)
  • 1 tablespoon honey
  • 1/4 cup finely minced fresh basil
  • 1/4 cup finely minced fresh flat-leaf parsley
  • 1/4 cup finely minced green onios
  • 1/2 teaspoon salt, plus more to taste
  • 1 tablespoon lard or unsalted butter
  • 1 1/2 cups stone-ground cornmeal
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 1 large egg
  • 1 1/2 cups whole or lowfat buttermilk (whole is preferred, heres how you can
  • )
  • 2 tablespoons unsalted butter
Directions:
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