CORNBREAD SALAD WITH SMOKED CHILE VINAIGRETTE

facebook share image   twitter share image   pinterest share image   E-Mail share image



Cornbread Salad with Smoked Chile Vinaigrette image

Provided by Bobby Flay

Number Of Ingredients 12

3 cups 1/2-inch diced stale cornbread
1/2 cup diced red bell pepper
1/2 cup diced yellow bell pepper
1/4 cup finely diced red onion
1/4 cup finely sliced green onion
2 cloves garlic, finely chopped
1/4 cup rice wine vinegar
1/3 cup olive oil
1 teaspoon pureed canned chipotle pepper
1 tablespoon honey
1/4 cup coarsely chopped cilantro
Salt and freshly ground pepper

Steps:

  • Preheat oven to 350 degrees F. Spread cornbread in an even layer on a baking sheet and bake for 20 minutes, or until crispy. Place the cornbread in a large bowl and add the peppers, onions and garlic. Mixtogether the vinaigrette ingredients, add to the cornbread mixture and toss to combine.
  • Let sit 15 minutes at room temperature before serving.

There are no comments yet!