July 30, 2014

Corn Bread and Tomato Salad

Cornbread cubes
1 1/2 pounds ripe tomatoes (4 to 6 medium)
6 cups roughly torn sturdy fresh lettuce, such as Bibb, butter or Boston
1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings
1 recipe Buttermilk-Lime Dressing (below)

Preheat oven to 250°. Scatter the corn bread in a single layer on a half-sheet pan and bake until the pieces are lightly toasted, about 7 minutes.

Carmelize onions

Chop the tomatoes.

Place lettuce, greens, 3 cups of toasted corn bread, onion and tomatoes to a large bowl and toss to combine. Drizzle with buttermilk dressing, season with salt and pepper, and toss again. Serve immediately.

Buttermilk-Lime Dressing

1/2 cup buttermilk (1/2 cup milk, 1/2 tablespoon white vinegar)
2 freshly squeezed limes
1 tablespoons olive oil
1/2 tablespoon apple cider vinegar (optional)
1/2 tablespoon honey
Sprinkle of fresh herbs
1/4 cup finely minced green onions
1/4 teaspoon salt, plus more to taste

Whisk all of the ingredients together in a small bowl until combined. Can covered tightly and stored in the fridge up to two days.