Southern Comfort (12 page)

To make the dressing, combine all the ingredients in a mason jar and shake well. Chill until needed.

To prepare the vegetables, bring a large saucepan filled with 4 quarts water and ¼ cup kosher salt to a boil.

Meanwhile, for the asparagus, trim off the lower third of the stems and discard. Halve the asparagus diagonally. For the broccoli, using a small knife, cut off the florets from the stem (halve the florets, if necessary, so they are all in bite-size pieces).

Line a baking sheet with paper towels and have ready. Set a colander in a bowl of ice water and have ready. Once the water is boiling, blanch each green vegetable separately, transferring each with a slotted or wire mesh spoon to the colander in the ice water bath after blanching, and letting the water in the pot return to a boil between each one. Blanch in this order: the peas, boiling for 1 minute; then the broccoli, boiling for 1½ minutes; then the asparagus, cooking until al dente, 1 to 2 minutes, depending on the thickness of the stalks. Remove the blanched vegetables from the ice water and let them dry on the prepared baking sheet.

Separate the leaves of Bibb lettuce, discarding the large, tough outer leaves. Wash and dry completely. Shave the radishes into paper-thin slices with a mandoline.

To assemble the salad, dress all of the vegetables and lettuce lightly with the vinaigrette and place in a bowl. Using a vegetable peeler or mandoline, shave the Parmesan over the salad to garnish.

To make the dressing, in a small bowl, whisk together the mustard, honey, shallots, vinegar, salt, and pepper until smooth. Drizzle in the oil in a slow and steady stream while whisking to emulsify the vinaigrette. Reserve.

To make the croutons, preheat the oven to 350°F. Arrange the diced cornbread in an even layer on a small baking sheet and toast in the oven, stirring occasionally, until golden brown, about 15 minutes. Remove from the oven and let cool.

To cook the green beans, bring a large saucepan filled with 4 quarts water and ¼ cup kosher salt to a boil. Line a baking sheet with paper towels and have ready. Set a colander in a bowl of ice water and have ready.

Once the water has reached a boil, cook the green beans until they are bright green and just cooked through, 2 to 3 minutes. With a slotted or wire-mesh spoon, transfer the beans to the colander in the ice water bath to cool. Once cool, drain on the prepared baking sheet.

To finish the salad, toss the green beans, tomatoes, croutons, and parsley with the vinaigrette. Season with the salt and pepper and serve.

In a small bowl, whisk together the honey, mustard, and vinegar. Add the oil in a small, steady stream while whisking to emulsify the vinaigrette.

In a separate mixing bowl, toss the arugula, pear, and salt with the dressing until everything is nicely coated.

To serve, place the dressed salad on a plate and top with the sheep cheese and candied pecans.

Preheat the oven to 300°F.

In a large bowl, whisk the egg white until it is frothy. Add the cayenne, cinnamon, salt, and brown sugar and whisk until combined. Add the honey and the pecans and toss all together until well coated.

Spread the pecans evenly on a baking sheet and bake until they have a frosted look and are dry to the touch, about 20 minutes. Stored in an airtight container, the pecans will keep for up to 2 weeks.

Halve and core the cabbage and slice each half into thin ribbons (julienne). In a small bowl, toss the julienned cabbage with 1 teaspoon of the salt and the sugar, coating it evenly. Place the cabbage in a colander placed over a bowl and let it sit for at least 1 hour.

Remove the garlic cloves from the head of roasted garlic by gently squeezing the base of the garlic head. Smash the cloves of garlic with a bottom of a spoon to make a smooth paste. In a small bowl, whisk together the garlic paste with the chopped garlic, mustard, honey, vinegar, the remaining ½ teaspoon salt, and pepper until well mixed. Drizzle all of the oil into the bowl in a slow, steady stream while whisking to emulsify the vinaigrette. Reserve.

Halve the radicchio and slice each half into thin ribbons (julienne) like the cabbage. Once the cabbage has softened, place it in a mixing bowl with the radicchio, dried figs, and the dressing.

Toss the salad to coat it evenly with dressing and place in a serving dish. Top with the toasted pine nuts and serve.