BLT Salad with Arugula, Avocado and Corn
Start the day with this salad. Crisp bacon makes it apt for brunch alongside Five Easy Egg Scrambles , Crustless Quiche or simple soft-boiled eggs with toast points. For lunch (after all, it is modeled after a BLT sandwich), pair with Herbed Garlic Flatbread or Grill Cornbread Slices.
SERVES 6-8
4 ears of corn, shucked
2 ripe avocados, halved, pit and skin removed, cut into cubes
4 handfuls arugula or mixed baby greens
2 tomatoes, cored and cut into wedges or 1 pint cherry tomatoes, cut in half
8 to 10 fresh basil leaves, thinly sliced
1/2 cup Fresh Summer Herb Vinaigrette (recipe follows)
Sea salt and freshly ground black pepper to taste
6 slices crisp cooked bacon, broken in half
1. Cut the kernels off the cob into a large bowl. Place in a skillet with 1/4 cup water, bring to a low boil and immediately remove from the heat, drain and cool.
2. When the corn is completely cool, place in a large bowl and add the avocados, arugula, tomatoes and basil. Drizzle half the vinaigrette over the salad, season with salt and pepper and toss gently just to coat the vegetables being careful not to over mix or mush the avocados. Arrange the bacon over the top of the salad and serve with the remaining vinaigrette on the side to drizzle over as needed.
Fresh Summer Herb Vinaigrette
Makes about 1 1/4 cups
Combine 1/3 cup red wine vinegar, 2 tablespoons Dijon mustard, zest and juice of 1 lemon, 2 to 3 fresh basil leaves thinly sliced, 2 tablespoons chopped fresh chives and
2 tablespoons chopped fresh parsley in a small bowl and stir to mix. Whisk in 3/4 cup extra-virgin olive oil in a slow steady stream until all is incorporated. This will keep refrigerated in an airtight container for up to one week.