Blueberry Salad With Brie Croutons Recipes

BLUEBERRY CORNBREAD PANZANELLA

Steps:

• For the cornbread croutons: Preheat the oven to 325 degrees F.
• Grease a baking sheet with 2 tablespoons of the butter. Gently arrange the cornbread cubes on the baking sheet and drizzle with the remaining butter. Season with salt and pepper. Don't toss the cornbread or it will crumble.
• Toast, gently turning halfway through, until golden brown, 16 to 18 minutes. Allow it to cool 5 to 7 minutes before moving to a serving platter.
• For the vinaigrette: Put the blueberries, champagne vinegar, honey and lemon zest and juice in a small saucepan over medium heat. Bring to a low simmer and cook until thickened slightly, about 5 minutes. Let cool slightly.
• Transfer the blueberry mixture to a blender and puree at low speed. Increase to medium and slowly drizzle in the oil, allowing it to emulsify. Season with salt and pepper. Pour into a pitcher or container. If making ahead, the vinaigrette can be made up to 48 hours in advance and refrigerated in an airtight container. Shake to emulsify if separated.
• For the salad: To assemble on a platter, layer half the arugula, half the croutons and half the tomatoes, then repeat with the remaining arugula, croutons and tomatoes. Top with the blueberries and goat cheese. Drizzle with the vinaigrette and top with the torn basil.
• Preheat the oven to 450 degrees F.
• Stir together the cornmeal, flour, baking powder and salt in a bowl.
• Measure the buttermilk and milk into a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
• In a small bowl, melt 1/4 cup shortening in the microwave. Slowly add the melted shortening to the batter, stirring until just combined.
• In a cast-iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. (The batter should sizzle.) Spread to even out the surface. Cook on the stovetop for 1 minute, and then transfer to the oven and bake until golden brown, 20 to 25 minutes. The edges should be crispy!

CRISPY CROUTON SALAD

Steps:

• Place bread cubes in a single layer in an ungreased 15x10x1-in. baking pan. Bake at 450° for 6-8 minutes or until golden brown, stirring twice. Cool., In a large bowl, combine the tomatoes, mozzarella, yellow pepper and basil. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper. Pour over salad and toss to coat. Sprinkle with croutons.

BLUEBERRY WALNUT SALAD

Steps:

• In a large bowl, toss the salad greens with the blueberries, walnuts, and raspberry vinaigrette. Top with feta cheese to serve.

BLUEBERRY SPINACH SALAD

Steps:

• Combine vinegar, oil, mustard, and sugar in a jar with a tight-fitting lid; shake well.
• Toss spinach, blueberries, blue cheese, and candied pecans in a large salad bowl. Drizzle with dressing and toss gently; serve immediately.

CAPRESE SALAD WITH BLUEBERRY CROUTONS

Steps:

• Rinse the blueberries, shaking off excess water but keeping them slightly wet. Dip them in the flour and shake off excess. Using a slotted spoon, dip the berries in the egg and drain. Roll them in the cornflakes, coating them completely.
• Heat the canola oil in a very large skillet over medium heat. Add the berries and sauté until brown and crisp, gently shaking the pan to brown them evenly.
• While the berries are sautéing, whisk the olive oil and balsamic vinegar together. On a platter, alternate slices of tomato and mozzarella. Drizzle with the vinaigrette. Place hot blueberries around the platter. Garnish with basil leaves and serve immediately.

BLUEBERRY SALAD WITH BRIE CROUTONS

Steps:

• Preheat the broiler to high heat.
• Cut the bread into eight 1/2-inch-thick slices and spread some of the Brie on each slice. Arrange on a baking sheet and place under the broiler for 2 to 3 minutes, until the cheese is soft and the bread is light golden brown on the edges.
• Combine the honey and vinegar in a small bowl and slowly add the oil, mixing briskly with a whisk or fork. Season with salt and pepper.
• Place the salad greens and blueberries in a large bowl and add the vinaigrette. Toss until the salad is thoroughly coated.
• Divide the salad between four bowls or plates and serve with the Brie croutons on the side.
• A little blueberry trivia: Blueberries have more antioxidants than almost any other fruit or vegetable. One of nature's few blue foods, blueberries are one of the few berries native to North America. Blueberries were an important staple food of Native Americans. They dried and added them to any food that needed extra flavor and made a strong tea from their roots to use as a relaxant during childbirth.