For salad:
1 pkg Dandy® Radish Ministicks
2 heirloom apples such as Gravenstein, Granny Smith, or Pippin
Juice of 2 Dandy® Meyer Lemons
¼ cup red onion, very thinly sliced
1 tbsp agave nectar
1 tsp coarse sea salt
1 dash cayenne pepper
1 dash ground black pepper
2 tbsp extra virgin olive oil
¼ cup flat leaf Italian parsley leaves
½ cup pecans, toasted
½ cup cheddar cornbread, crumbled
For cheddar cornbread:
1 cup all purpose flour
1 cup yellow cornmeal
¼ cup sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup (packed) coarsely grated extra-sharp cheddar cheese
1 cup buttermilk 2 large eggs
¼ cup (½ stick) unsalted butter, melted, cooled slightly
Servings: 4
For salad:
1 In a large bowl, whisk together the Meyer lemon juice, agave nectar, salt, cayenne, black pepper, and olive oil. Add the sliced onion and allow them to soak in the dressing mixture for 5 minutes.
2 Using a mandolin, shave the apples over the marinated onions, add the Dandy® Radish Ministicks and the Italian parsley leaves and toss to combine.
3 To serve, separate the salad onto 4 plates and sprinkle with candied pecans and crumbled cheddar cornbread.
For cheddar cornbread:
4 Preheat oven to 400℉. Butter 8x8x2-inch metal baking pan.
5 Whisk first 6 ingredients in medium bowl to blend. Mix in cheese.
6 Whisk buttermilk, eggs, and melted butter in another medium bowl to blend. Add buttermilk mixture to dry ingredients and stir just until incorporated; do not overmix.
7 Transfer batter to prepared pan. Bake until bread is golden on top and tester inserted into center comes out clean, about 22 minutes.
8 Serve warm or at room temperature. (Can be made 1 day ahead. Cool completely in pan on rack. Cover with foil and store at room temperature.)
Recipe by Chef Todd Fisher. For more delicious, healthy, & easy-to-prepare recipes visit www.dudafresh.com.
