From the blog For Love of the Table
For two salads you will need:
1 medium ear of corn, roasted in the husk
3/4 lb. mixed tomatoes (vine ripes, multi-colored heirlooms, cherry, etc.—anything you like as long as they are deliciously ripe)
Salt & Pepper
1 ripe avocado
A handful (about an ounce) of arugula (or any favorite salad green—tear large leaves into bite-sized pieces)
3 or 4 T. Red wine-shallot vinaigrette
2 to 2 1/2 cups Torn Croutons
6 to 8 slices of bacon, cooked until crisp and each slice broken into 2 or 3 pieces
Cut the corn away from the cob. You can put as much as you like on each salad, but I think a third cup per person is about right. Most local corn in my region yields at least a cup of kernels per ear during the height of corn season. Any corn you don’t use in your salad may be stored in the fridge for several days (for salads, pilafs, etc.). Place the corn to be used in the salad in a small bowl
Cut the tomatoes: Halve any cherry tomatoes. Large tomatoes should be cored and then cut in a variety of shapes—fat slices (half moon or round) and wedges. Spread the tomatoes on a platter, the cutting board or a sheet pan and season with salt and pepper.
Halve and pit the avocado (but don’t peel). Season the cut surfaces with salt & pepper
Place the greens in a small bowl (if you want to use fewer bowls, add the arugula to the bowl with the corn). Season and dress the corn and the arugula with a small amount of vinaigrette (don’t use too much—you can always drizzle more over the salad at the end).
Dress the croutons with some of the vinaigrette (a tablespoon of vinaigrette for a cup of croutons is about right). Taste and season with salt & pepper if necessary.
Build the salad in layers:
Arrange half of each of the tomatoes, bacon, croutons and corn on a platter or two individual plates. Take an avocado half and using a spoon, scoop bite-sized portions of avocado, arranging them in and among the ingredients already on the plate(s) as you scoop.
Scatter all but a few leaves of the greens over all (see note). Repeat the first layer with the remaining ingredients and top with any remaining greens. Drizzle with more vinaigrette (and/or pass more separately). Finish the salad with a good grinding of black pepper and serve.
Note: If you dress the corn and arugula together, you will obviously be adding the corn to the salad in one layer…when you add the majority of the greens.
Red Wine-Shallot Vinaigrette:
2 T. red wine vinegar
1 medium shallot (about an ounce), peeled and finely diced
1/4 t. kosher salt
Freshly ground black pepper
1/3 c. extra virgin olive oil
Place the vinegar, shallot and salt in a small bowl and let macerate for 5 or 10 minutes. Add a few grindings of pepper. Add the olive oil in a thin stream while whisking constantly. Taste and correct the seasoning. Set aside. Store covered, in the refrigerator. Bring to room temperature and rewhisk before using. Makes a half cup of vinaigrette
Torn Croutons:
Cut the crusts away from a chunk of day old baguette (or peasant bread...but nothing too grainy or hearty). Cut the bread into large chunks. Brush the chunks of bread all over with olive oil and place on a small sheet pan. Place the pan under the broiler. Watch carefully, turning the bread as it browns. Your goal is surfaces that are crisp and as uniformly golden as possible. When done, scrape away any bits that are too charred for your taste. Tear the toasted chunks of bread into bite-sized pieces—you will have larger pieces as well as big crumbs. Set aside until ready to use.
A half pound of bread (weighed prior to trimming away the crusts) should produce about 4 cups of torn croutons.
http://www.forloveofthetable.com/2018/08/bacon-lettuce-avocado-tomato-saladwith.html
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