Beet Salad with Cornbread Croutons and Country Ham

Ingredients

  • 3/4 cup water
  • 6 tablespoons butter, melted
  • 6 large fresh thyme sprigs
  • 1 1/2 teaspoons coarse kosher salt
  • 1 1/2 teaspoons cracked black pepper
  • 1 bay leaf
  • 8 1 1/2-inch-diameter baby beets (preferably assorted colors), trimmed

  • Croutons:
    • 1 cup medium-grind cornmeal
    • 1/3 cup White Lily all purpose flour or cake flour
    • 11/2 teaspoons coarse kosher salt
    • 1 teaspoon baking powder
    • 1/4 teaspoon baking soda
    • 6 tablespoons (3/4 stick) butter, divided
    • 1 cup buttermilk
    • 1 large egg

    Citrus vinaigrette:
    • Peel from 1 orange (orange part only), cut into thin 2-inch-long strips
    • Peel from 1 lemon (yellow part only), cut into thin 2-inch-long strips
    • 1/2 cup fresh orange juice
    • 1/2 cup fresh grapefruit juice
    • 2 tablespoons sorghum syrup* or honey
    • 1/4 cup fresh lemon juice
    • 2 teaspoons Dijon mustard
    • 6 tablespoons peanut oil

    Salad:
    • 3 small sweet onions (such as Vidalia or Maui; about 1 pound), cut crosswise into 1/2-inch-thick slices
    • Olive oil
    • Coarse kosher salt
    • Nonstick vegetable oil spray
    • 3 ounces very thinly sliced country ham or prosciutto
    • 4 teaspoons minced plus 1 tablespoon chopped fresh Italian parsley
    • Fleur de sel**
    • Cracked black peppercorns
    • 1 5-ounce log soft fresh goat cheese, crumbled
    • Aged balsamic vinegar

    Description

    Epicurious Favicon Epicurious
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