Green Salad with Smoky Barbecue Vinaigrette
Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens.
- 8 Ounce thinly sliced corn bread, cut into 2-inch squares
- 0.5 cup freshly grated Parmigiano-Reggiano cheese
- vegetable oil spray
- Arrange the corn bread on a work surface and spray with vegetable oil. Sprinkle half of the grated Parmesan cheese on top and press to help it adhere. Carefully flip the corn bread and repeat with the remaining Parmesan.
- Spray a large nonstick skillet with vegetable oil and arrange the corn bread squares in the skillet in a single layer. Cook over moderate heat, turning once, until the cheese is browned, 2 to 3 minutes. Let the croutons cool until crisp, then tear into chunks.
- 1 small shallot, very thinly sliced
- 1 head escarole, light green and yellow inner leaves only, torn
- 1 head treviso or radicchio, torn
- 1 bunch of watercress, stemmed
- 1 bunch of arugula, leaves torn
- freshly ground black pepper
- 1 Tbsp honey
- 2 Tbsp fresh lemon juice
- 0.25 cup extra virgin olive oil
- 0.25 cup smoky barbecue sauce
- 2 Ounce shaved Parmigiano-Reggiano cheese (about 1 1/2 cups)
In a large bowl, whisk the barbecue sauce with the olive oil, lemon juice and honey; season with salt and pepper. Add the arugula, watercress, treviso, escarole and shallot and toss. Add the corn bread croutons and Parmesan shavings, toss gently and serve.
The corn bread croutons and barbecue vinaigrette can be refrigerated separately overnight. Re-crisp the croutons in a 300° oven before serving.
Recipe courtesy of: Grace Parisi
Image Credit: John Kemick