Summer Salad with Honey Barbecue Vinaigrette from Panza's
Posted at: 06/15/2013 10:34 AM
Updated at: 06/16/2013 9:56 AM
Summer Salad with Honey Barbecue Vinaigrette
8 ounces thinly sliced corn bread, cut into 2-inch squares
Vegetable oil spray
1/2 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup smoky barbecue sauce
1/4 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon honey
Freshly ground pepper
1 bunch of arugula, leaves torn
1 head radicchio, torn
1 small shallot, very thinly sliced
2 ounces shaved Parmigiano-Reggiano cheese (about 1 1/2 cups)
CROUTONS: Place corn bread in a bowl and spray with vegetable oil. Sprinkle half of the grated Parmesan cheese on top and carefully toss the corn bread and repeat with the remaining Parmesan.
Spray a large nonstick baking sheet with vegetable oil and arrange the corn bread squares in a single layer. Cook at 300°, turning once, until the cheese is browned. Let the croutons cool until crisp, then tear into chunks.
SALAD: In a large bowl, whisk the barbecue sauce with the olive oil, lemon juice and honey; season with salt and pepper. Add the arugula, radicchio, greens and shallot and toss. Add the corn bread croutons and Parmesan shavings, toss gently and serve.