This recipe for Golden Hominy Salad Tartines was inspired by one in a magazine called Cook Fresh and just screams “spring”, don’t you think? That particular inspiration recipe wasn’t vegan and featured an egg salad. I always love the challenge of seeing what I can come up with as a substitute and instantly, Golden Hominy came to mind. Hominy is very soft and you could certainly mash it, but I chose to leave it whole. A coarse mash might be nice. But I’m getting ahead of myself. There’s a good chance you aren’t familiar with hominy, so let’s start there.
If you haven’t tried Hominy before, you are in for a treat. Hominy is a fancy name for field corn (maize) that has been treated by soaking and cooking it in an alkaline solution. The result is a plump, tender kernel with a mild, sweet corn flavor that literally almost melts in your mouth. I found it at my local Walmart (of all places). They carry both the white and the golden. Either is perfectly fine, but aesthetically, I prefer the golden for this application.
I like to drain and rinse prior to using. Additionally, you’ll want to spread them out onto paper toweling and gently pat dry. I also let mine sit there while I make the rest of the dish. They are packed in water and we don’t want that in our salad or it will become runny.
The first thing I like to do is slice up a loaf of rye, pumpernickel, brown or multigrain bread. If you can find it in a baguette shape, even better. I slice on the diagonal and toast until the edges are slighly browned. Cool completely before topping the tartines. Tartine, in case you were wondering, means “open faced sandwich” in French 🙂
In a large bowl, combine the hominy (be sure it’s free of any excess moisture), vegan mayonnaise (add about 1 Tbl to start), minced chives, finely chopped shallots, dijon mustard, lemon zest, coarse salt (or for an “eggy” flavor, try a black salt called Kala Namak) and ground pepper. Lightly toss to combine. Continue adding the vegan mayonnaise until it is the right texture. The reason I do this is because of the moisture content of the hominy. Easier to add then take away.
All that’s left is to prepare the toppings. As per the inspiration recipe, I chose to stay true to the watercress, basil, radish and black pepper. Slice the radishes thin. I much preferred them this way.
And here is what they looked like completed! How pretty 🙂 And delicious.
Try serving these Golden Hominy Salad Tartines at your next luncheon or get-together laid out on a platter, or even a cutting board. Your guests will love them!
If you are intrigued now about hominy, I have worked with it a few other times in the past. Check out this recipe for Grilled Creamed Corn and the recipe I used it in, Penne with Grilled Creamed Corn & Zucchini. And my personal favorite, Hominy and Green Chile Dip! <<< Blue corn chips with this one. Yum!!
Golden Hominy Salad Tartines
- 1 can of Golden Hominy drained, towel & air dried for a bit to remove any excess moisture
- 2-3 Tbl Vegan Mayonnaise start by adding 1 Tbl at a time
- 2 Tbl Minced Chives
- 2 Tbl Finely Chopped Shallots
- 1-1/2 tsp Dijon Mustard
- 1/2 tsp Fresh Lemon Zest
- 1/4 tsp of Coarse Salt or use black Kala Namak for that "eggy" flavor
- Ground Pepper to taste
- 1 Baguette of Rye Pumpernickel, Brown or Multigrain Bread
- Small Basil Leaves
- 2-3 Radishes thinly sliced
- About 1 C of Watercress Leaves you could easily substitute any tender green
- Begin by draining the Hominy. Lay out on paper toweling and pat dry. Allow to air dry as you prepare the remainder of the recipe.
- Thinly slice the baguette and toast until the edges are golden. Allow to cool completely.
- In a large bowl, combine the salad ingredients, beginning with 1 Tbl of the vegan mayonnaise at a time. Add more as needed.
- Place the watercress leaves down first and top with the salad.
- Add the sliced radishes, a few small basil leaves and top with freshly ground pepper.
- Serve immediately.