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1 healthy serving
Place lettuce in bottom of salad bowl, top with corn cakes & tomatoes. Drizzle with warm bacon dressing.
FOR BACON DRESSING:
Chop bacon into small cubes and cook in a large skillet over medium heat until crispy. Pour the bacon & grease into small jar. Add remaining ingredients & shake. Serve warm.
FOR JALAPENO CORN CAKE:
In a saute pan heat 3 tbsof oil over medium heat. Add corn, shallot, jalapeno, garlic, and 1/2 tsp salt to the oil and cook until softened—about 10 minutes. Remove from heat & allow to cool. In a seperate bowl, beat the buttermilk and egg, add the remaining dry ingredients & mix until combined. Add the corn mixture to the batter and mix. Heat pan to medium again, adding the remaining 1 tbs of oil and 1 tsp butter. Add small spoonfuls of the abatter to the hot pan and cook until browned, roughly 2 minutes each side. Once cooked through, set on a paper towel to drain and cool.
Submitted by Adrien Good at Tomato Art Festival Recipe Contest Winner
Our third place winner at the Tomato Art Festival Recipe Contest wowed our judges with the rich bacon flavored dressing, quality & beauty of heirloom tomatoes used, & more. The jalapeno corn cake offered a nice flavor play from the bacon and was a unique addition that could be created for other dishes. Enjoy!