Wild Mushroom Cornbread Panzanella Salad

Ingredients

• FOR THE CORNBREAD:
• 1 cup All-purpose Flour
• ¾ cups Yellow Cornmeal
• 1-½ teaspoon Baking Powder
• ½ teaspoons Baking Soda
• ½ teaspoons Salt
• 1 cup Well-shaken Buttermilk
• 2 whole Large Eggs
• ½ sticks (1/4 Cup) Unsalted Butter, Melted And Cooled
• ½ cups (packed) Freshly Grated Parmesan Cheese
• 2 teaspoons Finely Chopped Fresh Sage
• _____
• FOR THE MUSHROOMS:
• ¾ ounces, weight Dried Wild Mushrooms
• 3 cups Warm Water
• 2 teaspoons Olive Oil
• 8 whole Medium-sized Cremini Mushrooms, Thinly Sliced
• 1 Tablespoon Chopped Fresh Sage
• ½ teaspoons Kosher Salt
• ½ teaspoons Freshly Ground Black Pepper
• _____
• FOR THE SALAD:
• 1 head (small) Red-leaf Lettuce, Torn Into Bite-sized Pieces
• 2 Tablespoons Red Wine Vinegar
• ¼ cups Extra Virgin Olive Oil
• ¼ teaspoons Kosher Salt
• ¼ teaspoons Freshly Ground Black Pepper

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