Corn Bread Panzanella Salad With Buttermilk Dressing
Serves 8
Published in: Atlanta Constitution
1/2 cups mayonnaise
1/4 cup buttermilk
1 tablespoons sherry vinegar or cider vinegar
Kosher salt
Ground black pepper
Bottled hot pepper sauce
5 cup (about) cubed corn bread
2 cups arugula leaves -- cleaned
2-2 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
(about 1 cup)
1 rib celery -- thinly bias-sliced
1/2 cups fresh basil leaves -- torn into pieces
2 tablespoons fresh Italian (flat-leaf) parsley leaves
2 tablespoons mint leaves -- torn in pieces
3-1/2 cup bottled sweet corn relish or whole-kernel corn
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.
Recipe Notes
For a Southern-style version of the Italian bread salad known as
panzanella, chef Ben Barker of the Magnolia Grill in Durham, N.C., uses
corn bread in place of Italian white, and buttermilk dressing rather than
vinaigrette. The result is a refreshing yet hearty side dish that is an
excellent vehicle for tomatoes, fresh herbs and other garden vegetables.
Barker contributed this recipe to Country Home magazine; we adapted it
slightly. Feel free to adjust the to taste, adding chopped Vidalia or
green onions, chopped sweet pepper, sliced radishes or other goodies from
the garden. It's great served alongside a freshly roasted chicken.
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