I loved this salad. It's super easy and even Josh liked it (he's not a huge kale fan). I've been enjoying the left over cornbread with my White Sage and Wild Mint Juniper Ridge tea. I love this tea so much and the sweetness of the cornbread is just right with a little honey.
I'm giving myself a little love today because I did a DIY TCA peel a few days ago and I look like an old hag. I want to peel my face so bad. It's taking everything in me not to do it. I just keep reminding myself that my skin is going to be baby soft if I can just leave my fingers off it.
With that appetizing image in your head I give you a super yummy recipe.
adapted from Salad for Dinner and The Moosewood Cookbook
Kale and Cornbread Salad
1/3 cup buttermilk
2 T extra virgin olive oil
1T freshly squeezed lemon juice
1 T white wine vinegar
1 garlic clove, pressed
1/2 t kosher salt
1-2 bunches of lacto kale, center ribs removed, leaves cut cross wise into 1 inch pieces (about 6 cups)
3 ounces best-quality ham, such as applewood-smoked or cured black forest ham
2 cups (3/4 inch) cubes of buttermilk cornbread lightly toasted (next recipe)
➀ In a large bowl, combine the dressing and add Kale. Massage in dressing. Let the kale salad marinate until the leaves become tender, stirring occasionally, about 30 minutes. (The salad can be prepared up to this point about 2 hours ahead. Cover and refrigerate.)
➁ Mix the ham into the kale salad. Very gently fold the cornbread into the salad. Season with cracked black pepper and serve.
butter, for the pan
1 cup cornmeal
1 cup flour
2 t baking powder
1/2 t baking soda
1/2 t salt
1/2 cup of white cheddar cheese
1 cup buttermilk or yogurt
3 T sugar or honey
3 T butter
➀ Preheat oven to 350°F. Grease an 8-inch square pan (or a 9-10 inch cast-iron skillet) with butter.
➁ Combine the dry ingredients in medium-sized bowl. Combine the wet ingredients (including sugar or honey) separately. Stir the wet mixture into the dry, mixing just enough to thoroughly combine. Spread into the prepared pan.
➂ Bake for 20 minutes, or until the center is firm to the touch. Serve hot, warm, or at room temperature.