Charred spring vegetables with creamy scallion dressing and hushpuppy croutons from Deep Run Roots: Stories and Recipes from My Corner of the South (page 32) by Vivian Howard

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Notes about this recipe

  • meggan on May 08, 2026

    Made without hush puppies and still good.

  • southerncooker on March 26, 2017

    Daughter and I fell in love with this salad. Even family members who don't enjoy asparagus enjoyed the hushpuppies. Love the feel the club soda gave to them. They reminded me of lace cornbread hubby and I had at the Outer Banks the first time we went there together in the 70's. Also daughter and I decided the dressing would be great on lots of other things.

  • SheilaS on March 15, 2017

    This recipe is a winner. Charring the vegetables in a cast iron skillet did set off my smoke alarm but it added great flavor to the vegetables. The hushpuppy croutons are a bit of a nuisance to fry but they are absolutely addictive. They also stay crisp for quite a while so everything for this recipe can be done ahead and assembled just before serving. I added a poached egg on top to make it a meal.

  • DKennedy on February 27, 2017

    On episode 1, season 4 Vivian makes a spring onion gratin that is a variation of this technique.

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