Rodney Strong

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Arugula Salad with Cornbread Croutons & BBQ Vinaigrette

Pair with Knotty Vines Zinfandel

INGREDIENTS

2 cups of corn bread, cut into 1 inch cubes and chilled
2 tablespoons safflower oil
Kosher salt
1 small shallot, very thinly sliced
1 tablespoon red wine vinegar
1 teaspoon sugar
4 slices smoky bacon, cut into one inch pieces
¼ cup BBQ sauce (such as Sweet Baby Ray’s, or Angus Tegue)
¼ cup extra virgin olive oil
Juice of one lemon
1 tablespoon honey
Freshly ground black pepper
12 oz arugula
4 oz frisee, white and pale green only
1 cup organic frozen corn – defrosted
1 avocado – diced

DIRECTION

For the croutons, heat the oven to 400F. Spread the diced cornbread in a single layer on a sheet pan and drizzle with the safflower oil. Lightly toss to coat and sprinkle with salt. Toast in the oven until golden brown and fragrant, about 8-10 minutes. Remove from oven and set aside. In a small bowl, toss together the shallot with the red wine vinegar and the sugar. Set aside. In a skillet over medium heat, render the bacon until crisp, and reserve one tablespoon of the fat. Drain well on paper towels.
Whisk together the bacon fat with the barbecue sauce, olive oil, lemon juice and honey; season with salt and pepper. In a large bowl, add the arugula, frisee and shallot. Drizzle liberally with the vinaigrette and lightly toss. Add the croutons, bacon, corn, and avocado. Season to taste and place on a large platter to serve family style.