Kale-Sweet Potato Salad with Cornbread Croutons and Crispy Shallots

Kale-Sweet Potato Salad with Cornbread Croutons and Crispy Shallots

I usually associate salads with summer and warm weather. After all, a salad can be very cooling on a hot, sweltering Atlanta day, and there have been plenty of those days this year. We’re finally getting a break from 90+ degree days with mornings in the high 50s and highs of low 80s. Those crystal clear days with low humidity always signal the start of fall.

I eat salads all year round, and as fall approaches, I like to trade summer salad ingredients with fall flavors. I was in the mood for such a salad this week, and besides, I needed a use for the Creamy Roasted Garlic Vinaigrette that I posted earlier in the week. Sweet potatoes and kale are two of my favorite fall foods, and they make regular appearances on our table. As I was thinking about this salad, I knew I wanted to use kale and sweet potatoes, but I wanted some other textures and flavors.

Ingredients

  • 1 cup plain corn meal
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup low-fat buttermilk
  • 1 large egg
  • 3 tablespoon unsalted butter, separated
  • 1 large or 2 medium sweet potatos, peeled and cut into 1-inch cubes
  • 1 tablespoon sesame oil
  • 1/4 teaspoon salt
  • 2 large shallots, peeled, thinly sliced, rings separated
  • 1 egg beaten
  • 1/2 cup unbleached, all-purpose flour
  • 1/4 cup vegetable oil
  • 6 cups chopped fresh kale
  • Creamy Roasted Garlic Vinaigrette
Read the whole recipe on Southern Boy Dishes