Cornbread and Grilled Portobello Panzanella Salad
| Serves | 2 |
|---|---|
| Ingredients | Bread, Mushrooms, Vegetables |
| Menu Part | Entree |
| Cuisine Type | American |
Source: Flik Independent Schools
An innovative use of leftover cornbread became a hit for Joseph Bonimo, chef manager for Flik Independent Schools. Bonimo worked with The Mushroom Council to create the dish.
Ingredients
1/2 cup cubed avocado
1 lemon, juiced, zested
8 oz. day-old cornbread, grilled and cut into 1-in. cubes
1/2 cup sliced sweet onion
1/2 cup halved grape tomatoes (yellow and red, if possible)
1/2 cup cubed cucumber
1/4 cup, chopped fresh basil leaves
1/2 tsp. kosher salt
1/2 tsp. fresh ground black pepper
4 portobello mushrooms, grilled, stemmed, cut into 1-in. cubes, drained of any residual liquid
2 tbsp. balsamic vinegar
1/4 cup extra virgin olive oil
Steps
- Mix avocado and lemon juice.
- In large bowl, combine all other ingredients except vinegar and olive oil. Add avocado.
- Drizzle oil and vinegar over salad; toss to combine.
- Serve in chilled bowls.