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