Southern Caesar Salad With Honeyed Cornbread Croutons Recipes

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CHOPPED SALAD WITH CORNBREAD CROUTONS



Chopped Salad with Cornbread Croutons image

At Handsome Hog, his restaurant in St. Paul, Minnesota, Justin Sutherland offers this chopped salad topped with any barbecued meat on the menu. The chef recommends brisket--it takes this already Southern-inspired salad a step further.

Provided by Justin Sutherland

Categories     Healthy Lettuce Recipes

Time 25m

Number Of Ingredients 9

½ cup cubed cornbread
6 cups chopped romaine lettuce
1 ½ cups thinly sliced red cabbage
½ cup canned black-eyed peas, rinsed
½ cup frozen roasted corn kernels, thawed
½ cup halved cherry tomatoes
¼ cup diced pimientos, rinsed
½ cup prepared ranch dressing
½ cup thinly sliced red onion

Steps:

  • Preheat oven to 350 degrees F.
  • Spread cornbread cubes in a small baking pan. Bake, stirring once halfway, until golden, 8 to 10 minutes. Let cool.
  • Combine lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add dressing and toss to coat. Serve topped with onion and the cornbread croutons.

Nutrition Facts : Calories 159.6 calories, Carbohydrate 14.7 g, Cholesterol 9.2 mg, Fat 10.2 g, Fiber 3.3 g, Protein 3.2 g, SaturatedFat 1.7 g, Sodium 272 mg, Sugar 5.1 g

CAESAR SALAD WITH SPICY PANCETTA AND CORNBREAD CROUTONS



Caesar Salad with Spicy Pancetta and Cornbread Croutons image

This recipe marks the first time I remember making something and feeling the essence of timing in cooking: the buttered dish, the preheated oven and the melted butter cooling slightly while I gathered and blended all the other ingredients. SO satisfying.

Provided by Alex Guarnaschelli

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 22

1 1/4 cups coarsely ground cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
1 cup buttermilk
1/3 cup whole milk
2 large eggs, lightly beaten
8 tablespoons unsalted butter, melted, plus 1 tablespoon for greasing the pan
1 1/2 tablespoons Dijon mustard
2 large cloves garlic, grated
Kosher salt and coarsely ground black pepper
1/2 cup lemon juice
1 tablespoon caper juice
2/3 cup olive oil
1/3 cup canola oil
3 anchovy fillets, finely chopped, plus 1/2 teaspoon anchovy oil, optional
Parmesan, for grating
3 heads romaine, outer leaves discarded, washed, dried and cut into 1-inch pieces
16 to 20 thin slices pancetta, cooked crispy like bacon
1/2 teaspoon cayenne pepper

Steps:

  • For the cornbread: Preheat the oven to 400 degrees F.
  • Whisk together the cornmeal, flour, sugar, baking powder, salt and baking soda in a large bowl. Whisk in the buttermilk, milk and eggs. Whisk in the melted butter.
  • Coat the sides and bottom of a 9-inch skillet with the remaining butter. Pour the batter into the skillet and bake until the center is firm and a cake tester or toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool. Cut half of the cornbread into cubes. (Devour the other half with butter and jam.)
  • For the dressing: Combine the mustard, garlic, a pinch salt and about 1 teaspoon coarsely ground pepper in a food processor. Pulse to blend. With the machine running, pour the lemon juice and caper juice into the mix. Slowly pour in the olive oil and then the canola oil. Transfer the dressing to a bowl. Taste for seasoning. Too lemony? Add more oil. Too oily, add more lemon. Stir in the anchovies, anchovy oil and a few tablespoons grated Parmesan. Refrigerate. (See Cook's Note.)
  • For the salad: Preheat the oven to 375 degrees F.
  • Spread the cornbread cubes on a baking sheet and bake until browned and toasty, 10 to 12 minutes.
  • Add about three quarters of the dressing to a large bowl and toss the romaine with the dressing. Grate some Parmesan over the leaves. Use a tea strainer or sifter to sprinkle the pancetta with an even, light layer of the cayenne. Top with salad with the pancetta and warm cornbread croutons and serve immediately.

CAESAR SALAD WITH GARLICKY CROUTONS



Caesar Salad with Garlicky Croutons image

It's time to rescue the classic Caesar from bagged salad boredom. A modern Caesar salad starts with romaine leaves left whole, and ends when there isn't a garlicky crouton or drop of the anchovy-, Parm-, and pepper-flecked dressing left on the plate.

Provided by Southern Living Test Kitchen

Categories     Salad

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 21

1/2 cup olive oil
6 garlic cloves, smashed
3 cups cubed baguette (from 1 [5-oz.] baguette)
1 ounce Parmesan cheese, grated (about ¼ cup)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 cups vegetable oil
1/4 cup large capers, rinsed and drained, patted dry
2 1/2 tablespoons red wine vinegar
2 1/2 tablespoons fresh lemon juice (from 1 lemon)
2 tablespoons water
1 teaspoon Dijon mustard
3/4 teaspoon kosher salt
6 anchovy fillets
2 garlic cloves, smashed
1 large egg yolk
3/4 cup pure olive oil
1 teaspoon black pepper
2 ounces Parmigiano-Reggiano cheese, grated (about ½ cup), divided
2 romaine lettuce hearts (about 1 lb.), leaves separated
2 ounces Parmigiano-Reggiano cheese, shaved (about ½ cup)

Steps:

  • Prepare the croutons: Preheat oven to 400°F. Heat olive oil and garlic cloves in a small saucepan over medium-high; cook until garlic begins to sizzle, 4 to 5 minutes. Remove and discard garlic.
  • Place cubed baguette in a medium bowl; drizzle with garlic-infused oil. Toss to coat. Sprinkle with Parmesan, salt, and pepper. Toss to coat. Arrange in a single layer on a rimmed baking sheet. Bake in preheated oven until toasted, 8 to 10 minutes. Set aside.
  • Prepare the salad: Heat vegetable oil in a heavy saucepan over medium-high to 375°F. Fry capers in 2 batches until golden, 30 seconds per batch. Using a slotted spoon, transfer to paper towels to drain.
  • Combine vinegar, lemon juice, water, mustard, salt, anchovy fillets, garlic, and egg yolk in a blender. Process until smooth. With blender running, slowly add olive oil until thickened. Transfer dressing to a bowl; stir in pepper and ¼ cup of the grated cheese.
  • Combine romaine hearts, croutons, and remaining ¼ cup grated cheese in a large bowl; drizzle with ¾ cup of the dressing, and toss gently to coat. Divide lettuce mixture among 4 plates; sprinkle with capers and shaved cheese. Serve with remaining dressing on the side.

SOUTHERN CAESAR SALAD WITH HONEYED CORNBREAD CROUTONS



Southern Caesar Salad With Honeyed Cornbread Croutons image

I'm keeping this recipe here for safe-keeping! It was made with Pillsbury cornbread twists, which are now discontinued.

Provided by nicoleingermantown

Categories     < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 10

1/3 cup peanut oil
3 tablespoons cider vinegar
2 tablespoons egg substitute
2 tablespoons honey mustard
1/4 teaspoon pepper
4 ounces country ham, cut into 1/4-inch strips
1 tablespoon peanut oil
1 head romaine lettuce, torn
3/4 cup pecans, toasted and chopped
honeyed cornbread crouton (see ingredients below)

Steps:

  • Combine first 5 ingredients, and mix well with a wire whisk. Cover and chill an hour or more.
  • Cook ham in peanut oil in a skillet over medium high heat, stirring constantly, until browned. Drain on paper towels. Let Cool.
  • Combine lettuce and pecans in a large bowl, add dressing, tossing gently. Put ham strips on top and sprinkle with Honeyed Cornbread Croutons.

Nutrition Facts : Calories 298.9, Fat 28.4, SaturatedFat 4.6, Cholesterol 10.6, Sodium 306.8, Carbohydrate 7, Fiber 3.6, Sugar 2.8, Protein 6.6

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