JAMIE'S GRILLED CORNBREAD SALAD WITH ARUGULA AND FRESH HERBS
This
casual salad, served with a glass of Sauvignon Blanc, makes a delicious first
course. Simply
add leftover chicken or sliced steak
and use store-bought cornbread and it doubles as a delicious, simple weeknight
meal. The addition of fresh herbs in their whole leaf form adds a
wonderful bright flavor and aromatic element to the dish.
Serves 4
Ingredients:
Vinaigrette:
1/4 cup red wine vinegar
1 tablespoon Dijon mustard
2/3 cup extra-virgin olive oil
Salt and pepper to taste
Salad:
Homemade or Store-bought
Cornbread
Extra-virgin Olive oil
1 head of radicchio, cut into quarters
1 medium red onion, cut into 1/2-inch-thick round slices
4 cups baby arugula leaves
1 cup cherry tomatoes cut in half
1/2 seedless cucumber, thinly sliced
1/2 cup black or Niçoise olives
12 fresh basil leaves, torn into pieces
1/4 cup fresh mint leaves, left whole
1/4 cup fresh parsley leaves, left whole
Preparation:
For the vinaigrette,
combine the vinegar and mustard in a blender and pulse to combine. With
the blender running, slowly add the oil, in a thin stream, to form an
emulsion. Season with salt and pepper to taste.
For the salad, heat your barbeque or stove-top grill to high. Cut the
cornbread into 1-inch wide strips and brush the cornbread strips lightly
on all sides with the olive oil. Brush the onion slices and the radicchio
quarters with olive oil as well and season with salt and pepper.
Grill the corn bread, just until grill marks appear, about 1 minute per
side. Grill the onion slices until tender and golden, about 5 minutes per
side. Grill the radicchio until just beginning to wilt, about 1 minute
total.
Cut the grilled cornbread into 1-inch cubes and roughly chop the grilled
onions. Combine the cornbread cubes and grilled onions with the remaining
ingredients, add vinaigrette to taste, toss gently and serve.
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