This is an amalgam of all my favorite Southern food fantasies on a plate. Juicy peaches, summer-ripe tomatoes, cornbread croutons, country ham, glazed pecans over peppery arugula, red onions, scallions and sweet corn. The recipes for the cornbread and glazed pecans are also on SideChef.
Total Time
1hr
5.0
1 Ratings
Author: Garlic & Zest
Servings:
4
Ingredients
•
1 1/2
cups
Cornbread
, leftover
•
2
Tbsp
Olive Oil
•
5 2/3
cups
Baby Arugula
•
1
ear
Corn
•
1/4
Red Onion
•
3
Scallions
•
1
Peach
•
1
cup
Cherry Tomatoes
or Grape Tomatoes or Assorted Color Cherry Tomatoes
•
8
oz
Country Ham Slices
, thinly sliced
or Prosciutto or Chopped Cooked Bacon
•
1/2
cup
Candied Pecans
•
2
Tbsp
White Onions
•
1
clove
Large
Garlic
•
5
Fresh Basil Leaves
•
2
Tbsp
Fresh Parsley
, chopped
•
1/2
tsp
Dry Mustard
•
1/4
tsp
Salt
•
1/4
tsp
Ground Black Pepper
•
1/2
cup
Mayonnaise
•
1/2
cup
Buttermilk
•
1
Lemon
, zested
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
Gather the ingredients for the dressing. Chop the
Fresh Parsley (2 Tbsp)
. Chop the
White Onions (2 Tbsp)
and
Fresh Basil Leaves (5)
. Peel and chop the
Garlic (1 clove)
.
3.
Add the parsley, basil, garlic and onion to a heavy duty blender. Add the
Dry Mustard (1/2 tsp)
,
Salt (1/4 tsp)
,
Ground Black Pepper (1/4 tsp)
,
Mayonnaise (1/2 cup)
, and the zest of the
Lemon (1)
.
4.
Shake the
Buttermilk (1/2 cup)
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.
5.
Cut the
Cornbread (1 1/2 cups)
into half-inch pieces. Place the cornbread on a cookie sheet and drizzle with the
Olive Oil (2 Tbsp)
. Using your hands, toss the cornbread to coat with the olive oil. Bake for 7 to 8 minutes.
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 (3)
, and set aside.
7.
Stir the croutons and bake an additional 8 to 10 minutes until cornbread is browned and crisp. Set aside.
8.
Arrange the
Baby Arugula (5 2/3 cups)
on a large platter. Sprinkle the corn kernels over the arugula. Sprinkle on the red onion and scallions.
9.
Sprinkle with peach,
Cherry Tomatoes (1 cup)
,
Country Ham Slices (8 oz)
, and
Candied Pecans (1/2 cup)
. Top with croutons.
10.
Serve with buttermilk dressing!
Nutrition Per Serving
CALORIES
1136
FAT
58.1 g
PROTEIN
32.2 g
CARBS
127.3 g
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