We’re finally getting into fresh produce season! It won’t be long before the dinner table consists of locally grown produce and cornbread. Tender spring lettuces and cherry tomatoes are available now, so start taking advantage of them.
Traditional Southern salads were rarely the combination of greens and fresh vegetables we favor today, possibly due to hot weather and limited refrigeration. Many salads were made with marinated vegetables – like cucumbers and onions, coleslaw and bean salads. Wild greens like poke sallet, dandelion greens and watercress were gathered for food and medicinal purposes. And, of course, potato, chicken and seafood salads were often served at picnics or parties along the coast.
Green salads as we know them today became more popular with the availability of a larger variety of produce and improved refrigeration. I can remember when topping a green salad with chicken or steak was the greatest new idea! Now the range of salad combinations is limited only by the creative instinct of great cooks and chefs.
Corn Cake Salad with Mixed Greens and Bacon puts a delicious spin on the way we usually think about cornbread. A salad of mixed greens is topped with delectable little corn cakes made with corn kernels, Parmesan cheese and chives. Sprinkle with bacon, cherry tomatoes, blue cheese and drizzle with raspberry vinaigrette. What a wonderful way to celebrate spring!