The combination of cornbread and greens is nothing new, but two weeks ago I was served an incredible new variation of the southern comfort classic in the form of a raw kale salad that was topped with corn bread crumbles at a local restaurant. I know how good kale is for me, but I will admit sometimes raw kale is just a little two much for me. I’m trying to master it, but even when it doesn’t turn out fantastically it doesn’t take much to convince myself to just suck it up and eat the nutritional powerhouse.
This salad will make eating kale easy for anyone and I wasted no time in figuring out how I could recreate this dish at home. The sweetness and crunch from the apples, the bite from the leeks and the saltiness of the prosciutto all work wonderfully with the homemade dressing and the buttery corn bread helps to smooth the heartiness of the kale.
To make your own gorgeous plate, you will need to do a little prep work in the form of pickling some leeks and making some green goddess dressing. Sure you could probably find both of these things at the store, but I’m telling you making these things from scratch are part of the fun and will make a difference in the final product.
Kale Salad with Cornbread Crumbles (for one)
2 cups torn lacinato kale leaves
2 pieces of torn prosciutto
1/2 granny smith apple, julienned
Pickled Leeks (I used this quick recipe)
Green Goddess Dressing (Joy the Baker has us covered)
For the corn bread crumbles, I used the classic jiffy corn bread mix. Once it was done baking and had cooled a bit (and I stopped eating chunks straight out of the pan) I crumbled it all up and stuck it back in the oven to toast more of it.
To plate, spoon a little bit of the dressing onto a plate & top with kale, leeks and apples, arrange prosciutto pieces on top of the veggies and sprinkle some cornbread on top.
Do you ever find it easier to convince yourself to eat something you don’t necessarily like just by telling yourself it is good for you?