Food & Wine

Jamie's Grilled Cornbread Salad with Arugula and Fresh Herbs

The cover of the Tri-City Herald's Food & Wine section July 9 will feature ideas for jazzing up your summer burgers. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects.

Jamie's Grilled Cornbread Salad with Arugula and Fresh Herbs

Serves 4 This casual salad, served with a glass of Sauvignon Blanc, makes a delicious first course. Simply add leftover chicken or sliced steak and use store-bought cornbread and it doubles as a delicious, simple weeknight meal. The addition of fresh herbs in their whole leaf form adds a wonderful bright flavor and aromatic element to the dish. Ingredients

For the Vinaigrette:

1/4 cup red wine vinegar

1 tablespoon Dijon mustard

2/3 cup extra-virgin olive oil

Salt and pepper to taste For the Salad:

Homemade or Store-bought Cornbread

Extra-virgin Olive oil

1 head of radicchio, cut into quarters

1 medium red onion, cut into 1/2-inch-thick round slices

4 cups baby arugula leaves

1 cup cherry tomatoes cut in half

1/2 seedless cucumber, thinly sliced

1/2 cup black or Niçoise olives

12 fresh basil leaves, torn into pieces

1/4 cup fresh mint leaves, left whole

1/4 cup fresh parsley leaves, left whole Instructions

For the vinaigrette, combine the vinegar and mustard in a blender and pulse to combine. With the blender running, slowly add the oil, in a thin stream, to form an emulsion. Season with salt and pepper to taste. For the salad, heat your barbeque or stove-top grill to high. Cut the cornbread into 1-inch wide strips and brush the cornbread strips lightly on all sides with the olive oil. Brush the onion slices and the radicchio quarters with olive oil as well and season with salt and pepper. Grill the corn bread, just until grill marks appear, about 1 minute per side. Grill the onion slices until tender and golden, about 5 minutes per side. Grill the radicchio until just beginning to wilt, about 1 minute total. Cut the grilled cornbread into 1-inch cubes and roughly chop the grilled onions. Combine the cornbread cubes and grilled onions with the remaining ingredients, add vinaigrette to taste, toss gently and serve.

From: Good Food for Good Times: Simple Recipes for Sensational Celebrations by Chef Jamie Gwen with Lana Sills.