Bacon, Arugula, Tomato and Roasted Corn Salad

2015-11-27
  • Yield : 4 servings
  • Prep Time : 15m
  • Cook Time : 30m
  • Ready In : 45m
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Ingredients

  • 3 thick slices bacon, cut crosswise into lardons (1/2-inch chubby pieces)
  • 3 ears corn, shucked
  • 2 pounds mixed colors and sizes heirloom tomatoes
  • Kosher salt and freshly ground black pepper
  • 1 healthy-size sprig fresh thyme
  • 4 teaspoons white wine vinegar
  • 1 tablespoon Dijon mustard
  • 3 tablespoons extra-virgin olive oil
  • 6 cups baby arugula or other baby lettuces (about 8 ounces)

Method

Step 1

Preheat the oven to 450 degrees F. 

Step 2

Put the bacon in a small skillet and cook over medium heat until rendered and just crisp and not black, about 8 minutes. Transfer to a paper towel to drain. Reserve some of the bacon fat. 

Step 3

Brush the corn lightly with the bacon fat and put on a baking sheet. Roast the corn, turning once or twice, until the some of the kernels get a little burnished, 15 to 20 minutes. Cool. (Alternatively, the corn can be cooked on a hot grill for about 10 minutes). 

Step 4

Dice and chunk up the tomatoes - it's kind of great if they aren't all uniform. Put the pieces into a big salad bowl and season with salt and pepper. Don't be shy - tomatoes come alive with salt and pepper. Strip the leaves off the thyme sprigs right into the tomatoes. Toss together lightly and set aside to get juicy. 

Step 5

Whisk the vinegar, mustard, 1/4 teaspoon salt and some pepper in bowl. Gradually whisk in the olive oil to make a smooth dressing. 

Step 6

Slice the kernels off the cobs add to the salad with the bacon. Add the arugula, season with salt and pepper and toss lightly to combine. Serve.

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