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Smoky barbecue sauce and cheese-toasted corn bread croutons put a Texas spin on hearty greens. Slideshow: Grilling Side Dishes 

Grace Parisi
June 2013

Gallery

Credit: © John Kernick

Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

croutons
salad

Directions

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.

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  • 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.

Make Ahead

The corn bread croutons and barbecue vinaigrette can be refrigerated separately overnight. Re-crisp the croutons in a 300° oven before serving.

Suggested Pairing

Lively, raspberry-inflected rosé from France's Loire Valley.

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