WEEKDAYS 1e|12c|p

Southern Cobb Salad

Carla Hall
|
Servings: 4
|
easy
|
15 to 30 min
Part 1 of 2

Y'all are going to love this southern twist on a traditional cobb salad!


  • Ingredients
  • step-by-step directions
Ingredients
Southern Cobb Salad
  • 1/4 cup yellow mustard
  • 2 tablespoons hot sauce
  • 1 cup fine cornmeal
  • 2 catfish filets (skinless)
  • 1 bunch lacinato kale (stems removed, thin ribbons)
  • 2 heads romaine (thin ribbons)
  • 3 carrots (ribbons)
  • 1 seedless cucumber (ribbons)
  • 5 radishes (thinly sliced)
  • 1/2 cup toasted pecans (tossed in butter)
  • kosher salt and freshly ground black pepper
  • Canola oil (for frying)
  • Alabama White Sauce
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 1/4 cup apple cider vinegar
  • 1 tablespoon grainy Dijon mustard
  • 1 tablespoon prepared horseradish
  • kosher salt and freshly ground black pepper
Directions
  • Heat about 2 inches of oil to 350ºF in a large cast iron skillet.
  • In a small mixing bowl, whisk together the mustard and hot sauce.  In a separate shallow dish, add the cornmeal and season with salt and pepper. 
  • Season the catfish filets with salt and pepper.  Brush the mustard mixture on both sides of the filets, and then dredge in the seasoned cornmeal.
  • Gently lay the catfish in the hot oil and fry until golden brown, about 3 minutes per side.  Remove to a paper towel-lined plate. When cool enough to handle, cut or tear into bite-size pieces.  
  • To build the salad, combine the romaine and kale in a large bowl. Dress with some of the Alabama White Sauce and toss to coat. Divide the dressed greens evenly between 4 shallow bowls or serve family style in a large shallow bowl. In separate rows, arrange the carrots, cucumbers, radishes, toasted pecans and fried catfish. Drizzle some more Alabama White Sauce over top the salad.
  • For the Alabama White Sauce: in a medium bowl, whisk together the mayonnaise, buttermilk, apple cider vinegar, grainy Dijon mustard, and prepared horseradish. Season with salt and pepper. 
  • Tips:
    - Place the sauce in an airtight container and refrigerate up to a week.
    - Replace the fried catfish with chicken or tuna salad.
    - Use a vegetable peeler to achieve thin ribbons with the cucumber and carrots.

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