Channel: Chowhound

Category: Entertainment

Tags: cornbread saladhealthy southern cookingheirloom tomato saladsaladsummer saladpanzanella salad reciperecipepanzanellapanzanella toscanatomatoperfect summer saladsouthern chef makes summer saladpanzanella saladheirloom tomatoespanzanella recipecrispy panzanella saladcookingwhat's the perfect summer saladhow to make panzanellacornbread salad recipe

Description: Panzanella is the perfect salad for the summer (and all year round). Panzanella is a combination of bright vegetables with crispy bread that is always a crowd favorite. Chef Chris Scott takes it to the next level by using cornbread, which is a staple in his home. Watch as the chef and his youngest daughter put together this amazing dish that you can easily replicate at home. Recipe below. Cornbread and Heirloom Tomato Panzanella (courtesy of Chris Scott and 100Pleats) Ingredients: For the Cornbread Topping: • 2 cups (455 g) dry or stale cornbread cubes (can use Cornbread recipe on p. xx, or store-bought cornbread) • 2 Tbsps butter • 1⁄4 cup (55 g) whole oats, toasted • 1⁄4 cup (55 g) flaxseeds, toasted • 1⁄4 cup (55 g) crumbled pecans, toasted • 1 cup (225 g) nutritional yeast • 2 Tbsps fresh thyme leaves For the Panzanella: • 8 baby patty pan yellow squash, halved • 2 Tbsps olive oil • Salt and pepper to taste • 1 head green leaf lettuce, quartered • 10 ripe cherry tomatoes, halved • 1⁄2 red onion, thinly sliced • 1⁄2 lb (225 g) green beans, halved, blanched and shocked (see sidebar below) • 5 red radishes, thinly sliced • 1 cup (240 ml) Buttermilk Ranch Dressing, or to taste (p.xx) Directions: 1. Combine the first nine ingredients, minus the chicken in a bowl. Whisk together until combined. Divide drumsticks in plastic bags and cover with liquid. Vacuum seal and let marinade for at least an hour, up to four hours. 2. After the time in the vacuum bags, remove drumsticks from plastic bag and place in clean container. Cover with buttermilk and let sit for one hour. 3. In a baking dish, combine the flour, cornstarch, baking powder and cornmeal. Remove the drumsticks from the buttermilk and dredge in the dry mix. Fill deep fryer with oil and heat to 325F. Carefully add the drumsticks, cooking in batches as to not overcrowd the fryer. Fry the drumsticks until cooked through and crispy, or until a thermometer inserted into the thickest point registers a t 165F. About 12 minutes. Check out 100pleats.com for more recipes from Chef Chris Scott and other celebrity chefs from across the country! -- Subscribe to Chowhound: goo.gl/e5FwZH Follow Chow-To: tinyurl.com/y4bv68ps Follow Chowhound on Twitter: twitter.com/chow Follow Chowhound on Facebook: facebook.com/chowhound Follow Chowhound on Instagram: instagram.com/chowhound Watch cocktail videos: bit.ly/2GhKfBt Transcend cultures & borders with Universal Eats: facebook.com/ChowhoundUni... Join the Chowhound community: chowhound.com