Well hello, my pretty. Salad defies the salad-haters yet again! This is a Southern twist on panzanella, using sweet and devilishly tasty cornbread cubes instead of ciabatta bread, and a tangy buttermilk dressing instead of a vinaigrette. Yum and yum.
I haven't included a cornbread recipe below, because I figure you probably already have your favorite. But in case you don't, this is the one I used, and it was fantastic. It's probably best if you use day-old (or more) cornbread, so you don't feel too guilty about toasting it and putting it in a salad. But do what you have to do.
The dressing for this salad is like no other dressing you've had, I promise. It's zippy and zingy and zany and...zeal-inducing? It's just so good. And the salad's surprisingly filling, so feel free to make it your main course.
adapted from Smitten Kitchen
1 1/2 cups of 1-inch cornbread cubes
1 pint ripe cherry tomatoes, halved
2 cups roughly chopped romaine lettuce
1 cup baby arugula
1/4 cup low-fat buttermilk*
juice of 1 lime
1 tablespoon extra virgin olive oil
1 teaspoon honey
1 tablespoon finely minced flat-leaf parsley
1 scallion, finely minced
salt and pepper to taste
1. Preheat toaster oven to 250. Scatter cornbread cubes on a baking sheet and bake until lightly toasted, about 7 minutes. Set aside to cool.
2. Place the lettuce, arugula, and tomatoes in a large bowl. Toss with the dressing that you make in step 3.
3. Combine buttermilk, lime, oil, honey, parsley, scallion, salt and pepper in a salad dressing shaker or jar and shake vigorously to combine. (Or whisk thoroughly in a small bowl). Pour desired quantity over the salad and toss. (You probably won't use it all). Add cornbread cubes and toss. Serve immediately.
* If you don't have buttermilk and don't feel like buying it, combine 2 tablespoons plain lowfat yogurt with 2 tablespoons milk.