Black eyed peas and cornbread croutons Southern up this classic salad.
Classic Cobb salad, but with a Southern twist.
Once you try this regional take on a storied salad, you may never go back to the original.
Credit: Victor Protasio; Food Styling: Rishon Hanners; Prop Styling: Audrey Davis
A tip from the Test Kitchen: Be sure to clean those greens.
To wash heads of lettuce, separate the leaves and swish them in cold water.
Soak for 10 minutes to release any grit, then drain and pat dry.
The star of the show?
Definitely the cornbread croutons.
These toasty, golden-brownCornbread Croutonsare our new favorite use for leftovercornbread.
Ingredients
3tablespoonsred wine vinegar
1teaspoonDijon mustard
1medium garlic clove, grated (12 tsp.)
12teaspoonhoney
12teaspoonkosher salt
6tablespoonsolive oil
6cupspacked chopped romaine lettuce (from 2 [8-oz.]
Gradually whisk in olive oil until completely combined, about 30 seconds; set aside.
Toss together lettuce and 13 cup vinaigrette in a large bowl.
Drizzle salad with remaining 13 cup dressing.
