Our cookbook of the week is Saladish: A Crunchier, Grainier, Herbier, Heartier, Tastier Way with Vegetables by Brooklyn-based chef Ilene Rosen. In this ingenious recipe, Ilene Rosen puts a Tex-Mex spin on panzanella, the Tuscan chopped salad built on stale bread. The Mexican variety is botanically distinct, and its notes of citrus and menthol work beautifully with the sweetness of the cornbread. Step 4Cut the cornbread into 1-inch (2.5-cm) cubes and spread them out on a sheet pan. Step 7Layer the cornbread mixture into a wide bowl with the dressed greens and 6 tablespoons (90 mL) each of the pumpkin seeds and scallions.

Source: National Post April 23, 2018 14:37 UTC