Friday, September 4, 2009
Corn Bread Salad I
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)
Preheat oven to 250°. Scatter the corn bread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.
If you wish to peel the tomatoes: Cut an X in bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer with a slotted spoon to an ice bath to cool. Peel tomatoes and chop them. Otherwise, just chop the tomatoes with the skin on.
Place lettuce, greens, 3 cups of toasted corn bread, onion and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.
Do ahead: If you’re making this for a picnic or pot-luck — and oh, you should — I suggest keeping the croutons in one container, the dressing in another and the salad mixture in a third; this is best freshly assembled, or in the 30 minutes after.
Less heavy than a traditional green goddess dressing, but oh-so-much “greener” than my standard buttermilk dressing, this would be equally good on a salad as it would be as a dip (add 1/3 cup sour cream and a bit more salt) for something deep-fried. (Okra, green tomatoes, oysters or hush puppies. I say “yes, please”.)
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
Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days.
Thin, Crispy Corn Bread
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, here’s how you can make your own)
2 tablespoons unsalted butter
Preheat the oven to 450°F. Grease a 12-inch skillet with one tablespoon of the lard or butter, leaving any excess in the pan, and place it in the oven.
In a large bowl, whisk the dry ingredients together. In a medium bowl, whisk the egg until frothy and then whisk in the buttermilk. Add the wet ingredients to the dry ones and mix thoroughly. Melt the remaining butter in a small skill (or your microwave) and whisk the butter into your batter.
While the fat in the large skillet is smoking, carefully remove the skillet from the oven and swirl the fat around to coat the bottom and sides evenly. Pour the batter into the skillet; it should “sizzle alluringly”, says the Lee Brothers. Bake for 15 minutes, or until the top of the bread is golden brown and the edge has pulled away from the side of the skillet. Remove from the oven and either serve hot, in six wedges, or let cool and reserve for Corn Bread Salad (above).