Grilled Salad With Cornbread Recipe

Name: Grilled Salad With Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: ¼ cup red wine vinegar; 1 tablespoon Dijon mustard; ⅔ cup extra virgin olive oil; salt & freshly ground black pepper; cornbread (homemade or store bought); olive oil; 1 head radicchio, cut into quarters; 1 medium red onion, cut into 1/2 inch thick round slices; 4 cups baby arugula; 1 cup cherry tomatoes, cut in half; 12 seedless cucumber, sliced thin; ½ cup black olives or ½ cup nicoise olive; 12 fresh basil leaves, torn into pieces (optional); ¼ cup fresh mint leaves, left whole (optional); ¼ cup fresh parsley leaves, left whole (optional)

Servings: persons

¼ cup red wine vinegar
1 tablespoon Dijon mustard
⅔ cup extra virgin olive oil
salt & freshly ground black pepper
cornbread (homemade or store bought)
olive oil
1 head radicchio, cut into quarters
1 medium red onion, cut into 1/2 inch thick round slices
4 cups baby arugula
1 cup cherry tomatoes, cut in half
12 seedless cucumber, sliced thin
½ cup black olives or ½ cup nicoise olive
12 fresh basil leaves, torn into pieces (optional)
¼ cup fresh mint leaves, left whole (optional)
¼ cup fresh parsley leaves, left whole (optional)

1
Whisk together vinegar, sugar, if using, and mustard.
2
Slowly add olive oil to form an emulsion.
3
Add salt and pepper to taste.
4
Prepare outside grill or stove-top grill pan and heat to high heat.
5
Cut the cornbread into 1 inch wide strips; brush with oil on all sides.
6
Brush onion slices and radicchio quarters with oil and season with salt and pepper.
7
Grill cornbread until grill marks appear, about 1 minute; repeat on each side.
8
grill the onion until tender and golden, about 5 minutes per side.
9
Grill the radicchio until it begins to wilt, about 1 minute.
10
Cube the grilled cornbread.
11
Rough chop the onions.
12
Combine cornbread and onions with remaining salad ingredients.
13
Toss salad with vinaigrette to taste and serve.

No nutrition data on file — estimate from the ingredient list.

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: ¼ cup red wine vinegar, 1 tablespoon Dijon mustard, ⅔ cup extra virgin olive oil, salt & freshly ground black pepper, and more.

Yes, Grilled Salad With Cornbread 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.

Grilled Salad With Cornbread

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