Ingredients
8 oz. corn bread
Vegetable oil spray
1/2 c. Parmigiano-Reggiano cheese
1/4 c. smoky barbecue sauce
1/4 c. extra-virgin olive oil
2 tbsp. freshly squeezed lemon juice
1 tbsp. honey
salt
Freshly ground pepper
1 bunch arugula
1 bunch watercress
1 head treviso or radicchio
1 head escarole
1 small shallot
2 oz. Parmigiano-Reggiano cheese
Preparation
Step 1Arrange the corn bread on a work surface and spray with vegetable oil. Sprinkle half of the grated Parmesan cheese on top and press to help it adhere. Carefully flip the corn bread and repeat with the remaining Parmesan.Step 2Spray a large nonstick skillet with vegetable oil and arrange the corn bread squares in the skillet in a single layer. Cook over moderate heat, turning once, until the cheese is browned, 2 to 3 minutes. Let the croutons cool until crisp, then tear into chunks.Step 3In a large bowl, whisk the barbecue sauce with the olive oil, lemon juice, and honey; season with salt and pepper. Add the arugula, watercress, treviso, escarole, and shallot, and toss. Add the corn bread croutons and Parmesan shavings, toss gently and serve.
