Southern Summer Salad

Recipe

20 INGREDIENTS • 10 STEPS • 1HR

Southern Summer Salad

5

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.

Southern Summer Salad

Save

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

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.

1HR

Total Time

$4.21

Cost Per Serving

Ingredients

Servings

4

US / Metric

1 1/2 cups

Cornbread, leftover

2 Tbsp

5 2/3 cups

1 ear

1/4

1 bunch

Scallion

3 scallions per 4 servings

1

1 cup

Cherry Tomato

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

1 clove

Large Garlic

5

Fresh Basil Leaves

2 Tbsp

Fresh Parsley, chopped

1/2 tsp

Dry Mustard

1/4 tsp

1/4 tsp

Ground Black Pepper

1/2 cup

Mayonnaise

1/2 cup

1

Lemon, zested

Nutrition Per Serving

VIEW ALL

Calories

647

Fat

51.7 g

Protein

19.4 g

Carbs

26.7 g

Southern Summer Salad

Save

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 InstructionsHide images

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!

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