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SideChef
Recipes
American
Southern Summer Salad

20 INGREDIENTS • 10 STEPS • 1HR

Southern Summer Salad

Recipe

5.0

1 rating
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.
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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.
author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

1HR

Total Time

$4.21

Cost Per Serving

Ingredients

Servings
4
us / metric
Cornbread
1 1/2 cups
Cornbread, leftover
Olive Oil
2 Tbsp
Olive Oil
Baby Arugula
5 2/3 cups
Baby Arugula
Corn
1 ear
Corn
Red Onion
1/4
Red Onion
Scallion
1 bunch
Scallion
3 scallions per 4 servings
Peach
1
Peach
Cherry Tomato
1 cup
Cherry Tomato
or Grape Tomatoes or Assorted Color Cherry Tomatoes
Country Ham Slice
8 oz
Country Ham Slices, thinly sliced
or Prosciutto or Chopped Cooked Bacon
Candied Pecans
1/2 cup
Candied Pecans
White Onion
2 Tbsp
White Onions
Garlic
1 clove
Large Garlic
Fresh Basil Leaf
5
Fresh Basil Leaves
Fresh Parsley
2 Tbsp
Fresh Parsley, chopped
Dry Mustard
1/2 tsp
Dry Mustard
Salt
1/4 tsp
Salt
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Mayonnaise
1/2 cup
Mayonnaise
Buttermilk
1/2 cup
Buttermilk
Lemon
1
Lemon, zested

Nutrition Per Serving

VIEW ALL
Calories
647
Fat
51.7 g
Protein
19.4 g
Carbs
26.7 g
Love This Recipe?
Add to plan
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Southern Summer Salad
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author_avatar
Garlic & Zest
Whether you hunger for healthy, fresh fare, or char-grilled "man-food", light sweets or decadent treats -- you'll find those here. Satisfying food.
http://www.garlicandzest.com

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 (2 Tbsp). Chop the White Onions (2 Tbsp) and Fresh Basil Leaves (5). Peel and chop the Garlic (1 clove).
step 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).
step 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).
step 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).
step 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.
step 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.
step 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.
step 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.
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 Scallion (1 bunch) and set aside.
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 Scallion (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 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 (5 2/3 cups) on a large platter. Sprinkle the corn kernels over the arugula. Sprinkle on the red onion and scallions.
step 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.
step 9
Sprinkle with peach, Cherry Tomato (1 cup), Country Ham Slices (8 oz), and Candied Pecans (1/2 cup). Top with croutons.
step 9 Sprinkle with peach, Cherry Tomato (1 cup), Country Ham Slices (8 oz), and Candied Pecans (1/2 cup). Top with croutons.
step 10
Serve with buttermilk dressing!
step 10 Serve with buttermilk dressing!

Tags

American
4th of July
Lunch
Shellfish-Free
Dinner
Labor Day
Salad
Memorial Day
Vegetables
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