Southern Cobb Salad with Cornbread Croutons

Southern Cobb Salad with Cornbread Croutons

Black eyed peas and cornbread croutons Southern up this classic salad. Classic Cobb salad, but with a Southern twist. This take on a Cobb salad has all the essential ingredients—from hard-boiled egg to bacon and blue cheese—but with a few special Southern additions: Black-eyed peas and Cornbread Croutons. Once you try this regional take on a storied salad, you may never go back to the original.

Crunchy cornbread, salty bacon, funky blue cheese, and earthy black-eyed peas provide a fantastic medley of flavors and textures in this soon-to-be staple salad. Resting on a bed of romaine lettuce, this salad is the fresh, healthy dinner solution you’ve been looking for.

Ingredients:

  • 3tablespoons red wine vinegar
  • 1teaspoon Dijon mustard
  • 1medium garlic clove, grated (½ tsp.)
  • ½teaspoon honey
  • ½teaspoon kosher salt
  • 6tablespoons olive oil
  • 6cups packed chopped romaine lettuce (from 2 [8-oz.] lettuce hearts)
  • 3hard-cooked eggs, quartered lengthwise
  • 4ounces blue cheese, crumbled (about 1 cup)
  • 1medium avocado, chopped (¾ cup)
  • 4thick-cut bacon slices, cooked and chopped (about ½ cup)
  • ½cup drained and rinsed canned black-eyed peas
  • Cornbread Croutons

Instructions:

  1. Whisk together red wine vinegar, mustard, garlic, honey, and salt in a small bowl. Gradually whisk in olive oil until completely combined, about 30 seconds; set aside.
  2. Toss together lettuce and ⅓ cup vinaigrette in a large bowl. Transfer mixture to a platter; top with cornbread croutons, eggs, cheese, avocado, bacon, and peas. Drizzle salad with remaining ⅓ cup dressing.
  3.  

Chef’s Notes

If you make this soup with fresh, in-season, peas no need to soak.