Cornbread Panzanella | RICARDO

Ingredients

• 45 ml (3 tbsp) lemon juice
• 45 ml (3 tbsp) olive oil
• 15 ml (1 tbsp) maple syrup (or honey)
• ½ clove garlic, finely chopped
• Salt
• pepper
• ½ red onion, thinly sliced
• 1 litre (4 cups) cubed Cornbread
• 45 ml (3 tbsp) butter
• 500 ml (2 cups) arugula
• 500 ml (2 cups) yellow or red cherry tomatoes, halved
• 180 ml (3/4 cup) corn kernels (about 1 ear), blanched
• 1 English cucumber, peeled, seeded and diced
• 60 ml (¼ cup) chopped flat-leaf parsley
• 3 slices cooked bacon, chopped