One of our chef’s, Danielle Speelman, recently developed a new summer salad that everyone loves. It combines the best summer flavors and is a fresh Old Mill twist on a panzanella, with the cornbread croutons. She featured it on a recent visit to one of our local afternoon tv shows.
Watch her make it here: Summer Panzanella Salad
Summer Panzanella Salad
4 cups of cubed day-old cornbread (Prepared from Old Mill Self Rising Yellow Cornmeal)
¼ cup salted butter
1 TBSP Extra Virgin Olive Oil
1 red onion, sliced
1.5 cups of fresh corn (sliced from 2-3 ears)
½ TSP Cumin
½ TSP Farmhouse Kitchen Bourbon Smoked Paprika
½ TSP Salt
1 pint cherry tomatoes, cut into halves
1 medium avocado, pitted and cubed
2 cups of arugulaFresh basil, chopped
½ cup feta cheese
3 TBSP Extra Virgin Olive Oil
1 TBSP Farmhouse Kitchen Honey Balsamic Vinegar
1 ½ TSP Farmhouse Kitchen Bourbon Maple Syrup
1 ½ TSP chipotle pepper in adobo sauce (to make spicier, include minced chipotle pepper)
Salt to taste
Preheat oven to 350 degrees.
Place cornbread cubes on baking sheet, pouring melted butter over to coat. Toast in oven until golden brown and crispy 16-18 minutes, gently stirring pan halfway through (be careful not to toss the cornbread or it will crumble). Remove from oven and set aside.
Preheat olive oil in large sauté pan. Add red onion and cook 2 minutes until it starts to soften. Add corn kernels, cumin, paprika, and salt. Cook approximately 5 minutes until tender and fragrant. Set aside to cool slightly.
To prepare vinaigrette, combine all ingredients in mason jar or lid with a container. Shake until emulsified, or liquids have become one. Set aside.
In a large mixing bowl, toss together cooled corn mixture, sliced tomatoes, avocado, arugula, and cornbread croutons. Pour vinaigrette over to coat and toss gently. Garnish with fresh basil and feta cheese. Serve immediately.
Perfect light summer side dish or paired with grilled protein for a heartier entrée.