Green Salad with Smoky Barbecue Vinaigrette Recipe

Name: Green Salad with Smoky Barbecue Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; Salt; Freshly ground pepper; 1 bunch of arugula, leaves torn; 1 bunch of watercress, stemmed; 1 head treviso or radicchio, torn; 1 head escarole, light green and yellow inner leaves only, torn; 1 small shallot, very thinly sliced; 2 ounces shaved Parmigiano-Reggiano cheese (about 1 1/2 cups)

Servings: persons

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
Salt
Freshly ground pepper
1 bunch of arugula, leaves torn
1 bunch of watercress, stemmed
1 head treviso or radicchio, torn
1 head escarole, light green and yellow inner leaves only, torn
1 small shallot, very thinly sliced
2 ounces shaved Parmigiano-Reggiano cheese (about 1 1/2 cups)

1
make the croutons Arrange the corn bread on a work surface and spray with vegetable oil.
2
Sprinkle half of the grated Parmesan cheese on top and press to help it adhere.
3
Carefully flip the corn bread and repeat with the remaining Parmesan.
4
make the croutons Spray a large nonstick skillet with vegetable oil and arrange the corn bread squares in the skillet in a single layer.
5
Cook over moderate heat, turning once, until the cheese is browned, 2 to 3 minutes.
6
Let the croutons cool until crisp, then tear into chunks.
7
make the salad In a large bowl, whisk the barbecue sauce with the olive oil, lemon juice and honey; season with salt and pepper.
8
Add the arugula, watercress, treviso, escarole and shallot and toss.
9
Add the corn bread croutons and Parmesan shavings, toss gently and serve.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Green Salad with Smoky Barbecue Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Green Salad with Smoky Barbecue Vinaigrette

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