When I saw this recipe in Bon Appetit magazine, I made it right away. I don’t use the exact ingredients that the recipe calls for, but it is basically the salad the recipe calls for. Bacon and corn can make me motivated to eat any salad! Salty, sweet, and bitter. This salad is so well balanced, and super satisfying. I hope you enjoy it as much as I do!
corn and bacon salad over bitter greens
- 2 T extra virgin olive oil divided
- 2 oz pancetta or bacon
- 2 shallots chopped
- salt and pepper
- 4 c corn kernels (fresh is best, frozen then thawed also works)
- 3 T Sherry or red wine vinegar
- 8 c mixed greens or arugula
- Shaved parmesan and chopped chives for topping
Heat 1 T of the oil in a skillet over medium heat. Cook the bacon in the skillet until crispy. Add the shallots, salt, and pepper, and cook until the shallots soften. Add the corn and cook for 2 minutes. Stir in the vinegar and the rest of the oil. Remove the skillet from the heat.
Toss the greens and the corn dressing in a large bowl. Season with additional salt and pepper to taste. Top with parmesan and chives. Serve immediately.
tools I used: