Corn bread salad with grilled sausage and spicy chipotle dressing from The 150 Best American Recipes: Indispensable Dishes From Legendary Chefs and Undiscovered Cooks by Molly Stevens and Fran McCullough

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • chawkins on May 08, 2018

    This is quite simple even if you don’t use store bought cornbread. I baked my own cornbread using Suzanne Goin’s recipe, used Aidell’s roasted garlic and gruyere chicken sausages. For the dressing, I only used half of the chipotle and that amount was too little to be puréed in the mini processor, should have done it with a stick blender. Half of the chipotle provided enough heat for us, that, together with a whole tablespoon of cumin made a flavorful dressing that blended well with the cornbread and the other ingredients.

  • Breadcrumbs on September 13, 2011

    p. 91 Another deliciously different meal from this wonderful cookbook. Especially simple if you use prepared cornbread. This dinner comes together in the time it takes to grill sausages and delivers an explosion of hot, sour, salty and sweet flavours. What our cornbread lacked in sweetness, our garden fresh grape tomatoes made up for. Our sausages were smoked garlic turkey and were outstanding with the spicy chipotle dressing. Tasting as I mixed, I found that one tbsp of pureed chipotle in Adobo was more than adequate for us and still allowed all the other individual flavours to shine. This one’s a keeper!!

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