Bacon, Arugula, Tomato and Roasted Corn Salad
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 308
- Total Fat
- 21
- Saturated Fat
- 5
- Carbohydrates
- 27
- Dietary Fiber
- 6
- Sugar
- 12
- Protein
- 9
- Cholesterol
- 14
- Sodium
- 937
- Total: 45 min
- Prep: 15 min
- Cook: 30 min
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)
Directions
- Preheat the oven to 450 degrees F.
- 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.
- 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).
- 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.
- Whisk the vinegar, mustard, 1/4 teaspoon salt and some pepper in bowl. Gradually whisk in the olive oil to make a smooth dressing.
- 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.