• 4servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB3, E
MineralsNatrium, Fluorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 thick slices bacon, cut crosswise into lardons (1/2-inch chubby pieces)

  2. 3 ears corn, shucked

  3. 2 pounds mixed colors and sizes heirloom tomatoes

  4. 1 healthy-size sprig fresh thyme

  5. 4 teaspoons white wine vinegar

  6. 1 tablespoon Dijon mustard

  7. 3 tablespoons extra-virgin olive oil

  8. 6 cups baby arugula or other baby lettuces (about 8 ounces)

Instructions Jump to Ingredients ↑

  1. View Preheat the oven to 450 degrees F.

  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.

  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).

  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.

  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 .

  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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