1 1/2 cups
leftover cornbread, cut into 1/2" pieces
ear corn, husk and silk removed,
red onion, very thinly sliced
scallions, very thinly sliced
ripe peach, peeled and pitted, cut into 1/2" pieces
mixed cherry and grape tomatoes
thinly sliced country ham (can substitute, prosciutto or chopped cooked bacon)
glazed pecans (recipe on this site)
chopped, white onion
large clove garlic, peeled and chopped
chopped basil from about 5 large basil leaves
buttermilk, well shaken
In This Recipe
Add all ingredients to a heavy duty blender. Process until smooth. Taste for seasoning, adding salt or pepper if needed. Transfer to a bowl or jar and refrigerate.
Preheat the oven to 400 degrees. Place the cornbread on a cookie sheet and drizzle with the olive oil. Using your hands, toss the cornbread to coat with the olive oil. Bake for 7-8 minutes, then stir and bake an additional 8-10 minutes until cornbread is browned and crisp. Set aside.
Arrange the arugula on a large platter. Set aside. Use a sharp knife to remove the corn from the cob. Sprinkle the corn kernels over the arugula. Sprinkle on the red onion, scallions, peaches, tomatoes, country ham and glazed pecans. Top with croutons. Serve with buttermilk dressing!