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Tomato Herb Salad Stuffed Waffle

Tomato Herb Salad Stuffed Waffle

May 18, 2018

The 18^th Proverb of the Hebrew and Christian holy book declares, "He who finds a wife finds a good thing and obtains favor from the Lord."

Not that this saying is in any significant way bolstered by my affirmation, but I can nonetheless attest that this has been true in my life, as my wife of almost 13 years has been a major source of goodness and love.

Women's Day Magazine cover, March 2018 edition Now what does all this sentimentality have to do with stuffed waffles? Well, two things I really appreciate in my wife is how she joins in my interests (Case in point: only a loving partner would join their spouse's quirky idea of fabricating a waffle maker.) and her love for learning.

So it was during one of her regular trips to the public library that she found this recipe for the delightful Savory Corn Waffles with Tomato Herb Salad in the March 2018 edition of Women's Day and proceeded to share it with me as a great stuffed waffle idea.

Savory Corn Waffles with Tomato Herb Salad What's notable about this recipe is its seamless mélange of diametrically opposed culinary fare. Waffles are the quintessential cheat-day breakfast indulgence while you could not make a much healthier choice for a PM meal than a tomato and herb salad.

The original recipe calls for a dressing of yogurt mixed with cilantro and lime juice. But this dish has a Tex-Mex flair to it, so I want something with a little kick. Instead, I choose a dipping sauce made from sour cream with a little mayo and Sriracha.

Tomato Herb Salad Stuffed Waffle

Yields about 4 stuffed waffles

Before preparing the salad and batter, pre-heat your stuffed waffle iron on medium low heat. You may choose to separate the top and bottom pans and heat them on separate burners with the center pan resting atop the bottom pan.

Ingredients	Preparation
Salad 2 cups grape tomatoes 2 green onions 1 cucumber 3 tbsp olive oil pinch of kosher salt pinch of pepper 1 cup cilantro leaves 1 cup flat-leaf parsley leaves 1 avocado 2 tbsp lime juice	Slice tomatoes into halves. Slice cucumber into ½-inch quarter moons. Thinly slice green onions. Place tomatoes, cucumber, green onions, and a pinch of salt and pepper in a bowl and toss with olive oil. Fold in cilantro, parsley, and avocado and lime juice.
Waffle Batter 1 cup all-purpose flour 1 cup cornmeal 1 tbsp baking powder ½ tsp baking soda 1 tbsp sugar ½ tsp kosher salt 1 ½ cups buttermilk 2 eggs 4 tbsp unsalted butter, melted 2 cups frozen corn kernels, thawed 1 jalapeño pepper	Jalapeño Wearing food handling gloves, slice the jalapeño in half lengthwise. Remove the seeds by firmly running your index finger down the inside of each half until all the seeds pop out. Slice each half lengthwise into thin strips. Cut the strips down into ⅛-inch pieces. Buttermilk Unless using store-bought buttermilk, add 1 ½ tbsp of vinegar or lemon juice to the whole milk. Let it sit for five minutes or more until it curdles. Mix flour, cornmeal, baking powder, baking soda, sugar, and salt in a bowl. Add buttermilk, eggs, butter, corn, and jalapeño. Mix together ingredients with a spatula.
Dipping Sauce ⅓ cup sour cream 2 tbsp mayonnaise 1 tbsp Sriracha	Mix together sour cream, mayonnaise, and Sriracha in a small bowl.

Grease the bottom and center pan with cooking oil. Using a 3oz ladle, pour one scoop of batter into the pan and let it cook until you see small bubbles form. Add about 3oz of salad and then cover with another scoop of batter. Grease the top pan, close, and then flip the waffle iron to the other side. Increase heat to medium and cook for 3 minutes on each side.

Remove from waffle iron. Serve with dipping sauce.