INGREDIENTS:
- ½ pound bacon (about 5 slices of thick bacon)
- 6 ounces sugar snap peas (1½ cups), strings removed, cut in half on a diagonal
- 1½ cups fresh corn kernels (about 2 ears)
- 1 medium cucumber, peeled, seeded, and cut into ¼-inch dice
- 1 medium carrot, peeled and grated
- ½ medium red bell pepper, cut into ¼-inch dice
- ½ bunch radishes, thinly sliced (about ½ cup)
- ½ bunch green onions, thinly sliced (about ¾ cup)
- ½ pint cherry tomatoes, cut in half
- ½ head romaine lettuce (about 4 cups chopped)
- 1 cup fresh basil leaves (about 1 ounce), cut into thin strips (optional)
- ½ cup freshly grated Parmesan cheese (optional)
- 2 tablespoons red wine vinegar
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons minced garlic (about 2 cloves)
- ½ cup olive oil
- Salt and freshly ground black pepper, to taste
INSTRUCTIONS:
- Cook the bacon in a skillet over medium-low heat. Drain on paper towels and chop into small pieces.
- Bring a large pot of water to a boil and have a bowl of ice water ready. When the water’s boiling, add a bit of salt and the sugar snap peas and corn. Cook for 1 minute, then drain and put the peas and corn in the ice water for a few minutes. Drain the peas and corn and set aside.
- Make the vinaigrette. Put the vinegar, lemon juice, mustard and garlic in a bowl. Whisk together while slowly pouring in the olive oil so it emulsifies. Season to taste with salt and pepper.
- When ready to serve, chop the lettuce and put it in a bowl. Add the peas, corn, cucumber, carrot, red pepper, radishes, green onions, tomatoes, and basil if using. Toss with the vinaigrette. If using cheese, then toss in the cheese. Put the salad in a serving bowl and sprinkle the bacon over the top.
Source: In the kitchen with Kath
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