Ingredients
- 1 bunch lacinato kale
- 4 apricots
- 1 jalapeño
- 1 cup whole milk ricotta cheese
- Extra-virgin olive oil
- Salt and pepper
- 1 shallot
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 1/4 cup rice wine vinegar
- 2/3 cup olive oil
- Salt and pepper
- Canola oil, for brushing
- 2 cups stone-ground cornmeal
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 2 eggs, lightly beaten
- 2 cups buttermilk
- 1/2 cup fat-free sour cream
- 3 tablespoons unsalted butter, melted
- 1/4 cup olive oil
Preparation
For croutons:
Preheat oven to 375. Rub a 10-inch cast-iron skillet with oil; heat in the oven.
In a bowl, whisk the cornmeal with the flour, sugar, baking powder, baking soda, salt and pepper. In another bowl, whisk the eggs, buttermilk, sour cream and butter, then whisk into the dry ingredients until combined. Pour the batter into the skillet.
Bake the corn bread for about 35 minutes, until risen and golden and a toothpick inserted in the center comes out with a few moist crumbs. Let cool for 20 minutes.
Cut the cornbread into 1 inch squares. Toss the squares with 1/4 cup olive oil and bake in a low 200 degree oven for 2 hours until crispy and dried.
For salad
Whisk all dressing ingredients in to a bowl except the extra-virgin olive oil. Once combined slowly drizzle and whisk in olive oil.
Heat a grill or grill pan on high heat. Dress apricots with olive oil, salt and pepper. Place on a 45° angle on to grill or pan for 45 seconds. Turn apricots over and repeat on other side. Place on a sheet pan to cool.
In a medium bowl, whip ricotta with a pinch of salt, pepper and 2 tablespoons of olive oil.
To assemble salad, toss kale with 2 to 3 tablespoons of the dressing until lightly dressed. Smear ricotta on a large platter, top with kale, apricots, jalapeños and cornbread croutons.
