One word – panzanella. It makes me swoon. It screams summer, it loves on backyard garden tomato bounty and it hits all the right taste buds. What more could a gal ask for?!?! Oh and it totally impressed the parental units. That’s like a major bonus.
Sometimes salads are judged as not being the showstopper, but I think this salad is totally a showstopper. I mean it has CORNBREAD in it, and not just any cornbread – jalapeno cornbread. Totally gives a nice heat element and pairs beautifully with the lime honey dressing.
Gosh, I am already looking forward to my next serving.
1 1/4 cup flour
3/4 cup cornmeal
1/4 cup splenda (could use sugar)
2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/4 cup veg/olive oil hybrid
1 cup almond milk
2 egg whites
1/4 cup jalapeno slices, chopped
1/4 cup chives, chopped
1/4 cup fresh lime juice
1/4 cup extra virgin olive oil
2 teaspoons honey
1/2 teaspoon grated shallot, use the small holes on your grater/zester
1/2 teaspoon cumin
1/4 + 1/8 teaspoon coriander
1/4-1/2 teaspoon salt + pepper
pinch of cayenne pepper
5-6 cups mixed baby greens or baby spinach (to 3/4 fill a big bowl)
1 zucchini, ribbon peeled
2 cups of tomatoes (I used a hodge podge of tomatoes from our garden – orange, red and yellow)
1 ear of corn, grilled
1/2 avocado, sliced
oil, salt, pepper
Preheat oven to 400F and grease a 9×9 pan (a 9 inch round would work too)
Mix all the ingredients with a whisk (you want to get air into the dough to help it become lighter, fluffier and rise – no one wants dense cornbread).
Pour into 9×9 greased pan
Bake for 20-25 minutes at 400F – be sure to do the toothpick test
Lime Honey Dressing:
Place all ingredients in a bowl and whisk until combined.
Set aside until ready to dress and store excess in the fridge. This can be made ahead.
Preheat your oven to 350* F and slice half of your cornbread with a serrated knife into 1/2-1-inch sized pieces.
Place in a single layer on a baking sheet and bake for 8-11 minutes, flipping once, until just starting to toast and turn golden brown.Remove and let fully cool.
Preheat your grill while the cornbread is baking to med-high, ~400*F.
Shuck and lightly oil your corn then grill for 3 minutes per side, turning 3-4 times.
Remove and let cool then hold vertically and slice downward with a knife to remove the kernels.
Trim ends from the zucchini and slice with a vegetable peeler [lengthwise] or a mandolin and curl the slices around your finger.
Place greens on a large platter [or individual plates] and top with vegetables, cornbread, and dressing.
Top with salt + pepper and serve immediately.