ANOTHER TASTY SALAD OPTION USING SPINACH

Spinach Salad with Corn Bread Croutons

Recipe by John Currence

                                                          © Peter Frank Edwards

Ingredients

5 ounces baby spinach

1/2 cup sliced red onion

1 1/2 cups Peppered Corn Bread Croutons

2 tablespoons cider vinegar

1 1/2 teaspoons minced shallot

2 teaspoons Dijon mustard

1/2 teaspoon finely grated lemon zest

1 tablespoon fresh lemon juice

1 1/2 teaspoons honey

Pinch of ground cloves

1/4 cup canola oil

1 tablespoon extra-virgin olive oil

1 tablespoon flat-leaf parsley

1 teaspoon thyme leaves

Salt and freshly ground pepper

Directions

1.      In a bowl, toss the spinach, onion and Peppered Corn Bread Croutons. In a blender, puree the vinegar, shallot, mustard, lemon zest and juice, honey and cloves. With the machine on, slowly blend in the canola and olive oils. Add the parsley and thyme; pulse until chopped. Season the dressing with salt and pepper and toss with the salad. Season with salt and pepper and serve.

Peppered Corn Bread Croutons

Recipe by John Currence

Ingredients

1 1/2 cups diced Peppered Corn Bread

1 tablespoon canola oil

Directions

1.      In a pie plate, toss Peppered Corn Bread with canola oil. Bake in a preheated 375° oven for about 10 minutes, until the croutons are golden and crisp. Let cool before using.

Peppered Corn Bread

Recipe by John Currence

Ingredients

Canola oil, for brushing

2 cups stone-ground cornmeal

1/2 cup all-purpose flour

1 tablespoon sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon freshly ground pepper

2 large eggs, lightly beaten

2 cups buttermilk

1/2 cup fat-free sour cream

3 tablespoons unsalted butter, melted

Directions

1.      Preheat the oven to 375°. Rub a 10-inch cast-iron skillet with oil; heat it in the oven.

2.      In a bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda, salt and pepper. In another bowl, whisk the eggs, buttermilk, sour cream and butter, then whisk into the dry ingredients until combined. Pour the batter into the skillet.

3.      Bake the corn bread for about 35 minutes, until risen and golden and a toothpick inserted in the center comes out with a few moist crumbs. Let cool for 20 minutes. Cut into wedges and serve.

Posted by Chef Bill Brooks, Corporate Chef, U.S. Foodservice, Inc

Opinions expressed are my own and do not necessarily

reflect those of U.S. Foodservice, Inc