Since the invention of the salad by skinny, health-conscious women, mankind has constantly striven to make the salad more palatable. Significant advancements have included croutons, tuna salad, bacon vinaigrette, and the buffalo chicken salad with bleu cheese crumble. Now our researchers are proud to announce their latest leap foward: a salad that is composed mostly of fried corn fritters. Progress!
- 3/4 cup cucumber
- 1/2 cup sliced red onion
- 2 ears corn, cleaned and grilled until lightly charred
- 1 1/2 cups heirloom tomatoes, chunked
- 1 1/4 cup self-rising cornmeal mix
- 1 1/4 cup all-purpose flour
- 1/4 cup sugar
- 4 teaspoons salt
- pepper (to taste)
- 1 1/4 cup buttermilk
- 2 large eggs, slightly beaten
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup apple cider vinegar
- 1 tablespoon whole-grain mustard
- 1/4 cup celery leaves; flat parsley; chives; herbs or similar
- 1 scant tablespoon preserved lemon rind, julienned or 1 scant tablespoon lemon zest
- If desired: shredded duck confit; shredded roast chicken; shaved Virginia ham or similar
- Make corn fritters by heating oil to 325 degrees F. Combine cornmeal mix, flour, sugar, and two teaspoons salt. Separately combine 1 cup buttermilk and eggs.
- Add milk mixture to cornmeal mixture, stirring well. Stir in butter and half of the grilled corn sliced off the cob. Drop by tablespoons into hot oil. Cook 2 to 4 minutes, or until golden, turning once. Drain on paper towels. Once cool, slice in half.
- Make buttermilk vinaigrette by combining apple cider vinegar, buttermilk, mustard, salt, pepper and lemon. Whisk together until combined.
- Toss remaining ingredients (tomatoes, cucumber, onion, herbs/leaves, remaining grilled corn) in a bowl with the buttermilk vinaigrette. Add corn fritters and toss lightly. Add duck, chicken or ham if desired. In the photo above I've added crispy chicken skin because, well, crispy chicken skin.