fine dining experience

Chopped Salad with Cornbread Croutons

At Handsome Hog, his restaurant in St. Paul, Minnesota, Justin Sutherland offers this chopped salad topped with any barbecued meat on the menu. The chef recommends brisket--it takes this already Southern-inspired salad a step further.


  • ½ cup cubed cornbread
  • 6 cups chopped romaine lettuce
  • 1 ½ cups thinly sliced red cabbage
  • ½ cup canned black-eyed peas, rinsed
  • ½ cup frozen roasted corn kernels, thawed
  • ½ cup halved cherry tomatoes
  • ¼ cup diced pimientos, rinsed
  • ½ cup prepared ranch dressing
  • ½ cup thinly sliced red onion


  1. Preheat oven to 350 degrees F.

  2. Spread cornbread cubes in a small baking pan. Bake, stirring once halfway, until golden, 8 to 10 minutes. Let cool.

  3. Combine lettuce, cabbage, black-eyed peas, corn, tomatoes and pimientos in a large bowl. Add dressing and toss to coat. Serve topped with onion and the cornbread croutons.