Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Gather the ingredients for the dressing. Chop the
Fresh Parsley (6 g)
. Chop the
White Onions (20 g)
and
Fresh Basil Leaves (5)
. Peel and chop the
Garlic (1 clove)
.
Step 3
Add the parsley, basil, garlic and onion to a heavy duty blender. Add the
Dry Mustard (1 g)
,
Salt (2 g)
,
Ground Black Pepper (as needed)
,
Mayonnaise (115 g)
, and the zest of the
Lemon (1)
.
Step 4
Shake the
Buttermilk (120 mL)
and add it to the blender. Process until smooth. Taste for seasoning, adding salt or pepper if needed. Transfer to a bowl or jar and refrigerate.
Step 5
Cut the
Cornbread (300 g)
into half-inch pieces. Place the cornbread on a cookie sheet and drizzle with the
Olive Oil (30 mL)
. Using your hands, toss the cornbread to coat with the olive oil. Bake for 7 to 8 minutes.
Step 6
While the cornbread bakes, peel the
Corn (1 ear)
and remove the husk and silk. Slice the corn from the cob. Peel and pit the ripe
Peach (1)
. Slice it into half-inch pieces. Thinly slice the
Red Onion (1/4)
and
Scallions (1 bunch)
and set aside.
Step 7
Stir the croutons and bake an additional 8 to 10 minutes until cornbread is browned and crisp. Set aside.
Step 8
Arrange the
Baby Arugula (115 g)
on a large platter. Sprinkle the corn kernels over the arugula. Sprinkle on the red onion and scallions.
Step 9
Sprinkle with peach,
Cherry Tomatoes (150 g)
,
Country Ham Slices (225 g)
, and
Candied Pecans (60 g)
. Top with croutons.
Step 10
Serve with buttermilk dressing!
