corn bread salad

INGREDIENTS

• 1 recipe Crispy Corn Bread (below) or 3 cups of 1-inch cornbread cubes
• 1 1/2 pounds ripe tomatoes (4 to 6 medium)
• 6 cups roughly torn sturdy fresh lettuce, such as Bibb, butter or Boston
• 2 cups bitter greens, such as arugula or dandelion greens
• 1 large Vidalia onion, trimmed, peeled, sliced crosswise as thinly as possible and separated into rings
• 1 recipe Buttermilk-Lime Dressing (below)
• 3/4 cups whole or lowfat buttermilk (whole preferred)
• 5 tabespoons freshly squeezed lime juice (they say from 3 to 4 limes; I only needed 1 1/2)
• 2 tablespoons olive oil
• 1 tablespoon apple cider vinegar (optional, this was my addition to give it more zing)
• 1 tablespoon honey
• 1/4 cup finely minced fresh basil
• 1/4 cup finely minced fresh flat-leaf parsley
• 1/4 cup finely minced green onios
• 1/2 teaspoon salt, plus more to taste
• 1 tablespoon lard or unsalted butter
• 1 1/2 cups stone-ground cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 large egg
• 1 1/2 cups whole or lowfat buttermilk (whole is preferred, here’s how you can
• )
• 2 tablespoons unsalted butter