Raw corn, tomato and bacon salad
Makes 4 servings
The beauty of late summer is that some of the best vegetables are in season at the same time. If you have a big garden, this salad costs about $2 per serving. If you don’t, hit the local farmer’s market for some tasty deals. This salad has a lovely balance of sweet corn, tart tomatoes, salty cheese, and smoky bacon. Mmmm . . . bacon. If you make the bacon in advance (perhaps for BLT’s the night before), this takes about 10 minutes to prepare. Tip for today: If you are making extra bacon to save time tomorrow, then 2 pounds of bacon isn’t gluttony – it’s smart planning.
- 3 ears corn
- 1 pint cherry tomatoes, halved (or whatever tomatoes are ripe in the garden, chopped)
- 3-4 cups arugula (or whatever greens you enjoy – I like the herby, peppery, slightly bitter flavor of arugula with this salad)
- 4 Tablespoons of oil (I use 2 T. olive oil, 1 T. canola, and 1 T. of a grapeseed/flaxseed oil blend)
- 1.5 Tablespoons red wine vinegar
- 1 Tablespoon fresh lemon juice
- Pinch of salt
- 1 shallot, minced
- A teaspoon of fresh herbs –thyme is especially good for this salad
- 3 oz. crumbled feta cheese
- 4 strips bacon, cooked crisp and crumbled
- Make dressing. Mix oil, vinegar, lemon juice, herbs and salt. Whisk together to blend the flavors (or throw it in the food processor – I’m too lazy to haul it out and then clean it later for a job this small). Stir in the shallots. If you have the time, allow this to sit for awhile so that the flavors come together more thoroughly.
- Take leaves and strings off corn, then remove kernels. First, cut the end of the cob to form a flat bottom.
Then, stand the corn vertically and slice off the kernels, using a serrated knife in a sawing motion down the cob.
- Toss corn and tomatoes in the dressing.
- Divide the greens among the plates. Top with the corn mixture, feta and crumbled bacon.