BLUEBERRY CORNBREAD PANZANELLA
Provided by Ree Drummond : Food Network
Categories side-dish
Time 45m
Yield 6 servings
Number Of Ingredients 23
Steps:
- For the cornbread croutons: Preheat the oven to 325 degrees F.
- Grease a baking sheet with 2 tablespoons of the butter. Gently arrange the cornbread cubes on the baking sheet and drizzle with the remaining butter. Season with salt and pepper. Don't toss the cornbread or it will crumble.
- Toast, gently turning halfway through, until golden brown, 16 to 18 minutes. Allow it to cool 5 to 7 minutes before moving to a serving platter.
- For the vinaigrette: Put the blueberries, champagne vinegar, honey and lemon zest and juice in a small saucepan over medium heat. Bring to a low simmer and cook until thickened slightly, about 5 minutes. Let cool slightly.
- Transfer the blueberry mixture to a blender and puree at low speed. Increase to medium and slowly drizzle in the oil, allowing it to emulsify. Season with salt and pepper. Pour into a pitcher or container. If making ahead, the vinaigrette can be made up to 48 hours in advance and refrigerated in an airtight container. Shake to emulsify if separated.
- For the salad: To assemble on a platter, layer half the arugula, half the croutons and half the tomatoes, then repeat with the remaining arugula, croutons and tomatoes. Top with the blueberries and goat cheese. Drizzle with the vinaigrette and top with the torn basil.
- Preheat the oven to 450 degrees F.
- Stir together the cornmeal, flour, baking powder and salt in a bowl.
- Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
- In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
- In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!
CAPRESE SALAD WITH BLUEBERRY CROUTONS
Provided by Jonathan Reynolds
Categories easy, quick, salads and dressings
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Rinse the blueberries, shaking off excess water but keeping them slightly wet. Dip them in the flour and shake off excess. Using a slotted spoon, dip the berries in the egg and drain. Roll them in the cornflakes, coating them completely.
- Heat the canola oil in a very large skillet over medium heat. Add the berries and sauté until brown and crisp, gently shaking the pan to brown them evenly.
- While the berries are sautéing, whisk the olive oil and balsamic vinegar together. On a platter, alternate slices of tomato and mozzarella. Drizzle with the vinaigrette. Place hot blueberries around the platter. Garnish with basil leaves and serve immediately.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 33 grams, Carbohydrate 47 grams, Fat 51 grams, Fiber 3 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 653 milligrams, Sugar 11 grams, TransFat 0 grams
BLUEBERRY & BRIE SALAD
Steps:
- Seperate and wash butter lettuce - put on towel to dry. Wash blueberries in colander or seive, let drain thorougly. Cut Brie into cubes, leaving rind on. Pat lettuce completely dry and put on two individual plates. If necessary gently pat blueberries dry and gently toss with the Brie cubes. Put this mixture on top of the lettuce.. In a measuring cup put orange juice, oilve oil and pinch of sugar and stir until blended. Either pour, sparingly, over the brie and blueberries or serve on the side.
BLUEBERRY WALNUT SALAD
An easy, yummy salad, perfect for any season, with berries, nuts, and greens. For an entree add chicken, diced apples, and diced green onions!
Provided by MARASADIE
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 10m
Yield 6
Number Of Ingredients 5
Steps:
- In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.
Nutrition Facts : Calories 127.9 calories, Carbohydrate 17.6 g, Cholesterol 9.3 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.4 g, SaturatedFat 1.9 g, Sodium 420.1 mg, Sugar 13.4 g
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