SOUTHERN CHOPPED SALAD (for four)
For the dressing:
1 clove garlic, peeled and minced
3 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon fresh thyme leaves, chopped
dash of Worcestershire sauce
¾ cup olive oil
Salt and freshly ground black pepper
For the salad:
3 slices sourdough bread, crusts removed, cut into ½ inch dice
2 tablespoons butter, melted
1 tablespoon freshly grated Parmesan
salt and freshly ground black pepper
2 ears fresh corn, shucked
1 red onion, peeled and thickly sliced
¼ cup toasted pecans, chopped
6 slices thick-cut bacon, cooked until crisp and crumbled
1 cup cooked, boneless chicken, preferably barbecued, chopped
¾ cup grated cheddar cheese
1 head iceberg lettuce, cored and chopped
4 large Romaine lettuce leaves, chopped
12 to 16 grape tomatoes, quartered
½ cucumber, halved lengthwise, seeded and diced
4 to 6 tablespoons tomato-based barbecue sauce
- For the dressing: Whisk garlic, vinegar, mustard, thyme, and Worcestershire in a medium bowl. Gradually whisk in oil until emulsified. Season with salt and pepper to taste.
- For the salad: Preheat oven to 350*. Put bread, butter, Parmesan and salt and pepper to taste in a small bowl and toss to combine. Spread bread in a single layer on a baking sheet and bake, stirring halfway through, until dry, 15 to 20 minutes.
- Grill corn and onions over medium-hot coals until cooked through and browned on all sides (corn takes 20 to 25 minutes; onions, 8 to 10 minutes). Let cool, then cut kernels from cobs, discarding cobs, and chop onions.
- Put croutons, pecans, corn, onions, bacon, chicken, lettuces, tomatoes, cucumbers and dressing in a large bowl and toss to combine. To serve, divide salad between 4 to 6 plates and drizzle with barbecue sauce.
adapted from Jim ‘n Nick’s Bar-B-Q in Birmingham, Alabama