- 8 ounces thinly sliced corn bread, cut into 2-inch squares
- Vegetable oil spray
- 1/2 cup freshly grated Parmigiano-Reggiano cheese
- 1/4 cup smoky barbecue sauce
- 1/4 cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- Freshly ground pepper
- 1 bunch of arugula, leaves torn
- 1 bunch of watercress, stemmed
- 1 head treviso or radicchio, torn
- 1 head escarole, light green and yellow inner leaves only, torn
- 1 small shallot, very thinly sliced
- 2 ounces shaved Parmigiano-Reggiano cheese (about 1 1/2 cups)
- make the croutons 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.
- make the croutons 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.
- make the salad 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.
Lively, raspberry-inflected rosé from France's Loire Valley.