苦and bossy seeks warm and sweet: This robust dressing is capable of standing up to—and slightly softening—acerbic greens like dandelion or arugula. (Maybe it's the bacon...)
成分
4 Servings
Step 1
Heat 1 tablespoon olive oil in a large skillet over medium. Cook 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon, stirring occasionally, until browned and crisp, about 4 minutes. Add 2 chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add 4 cups fresh corn kernels and cook 2 minutes. Let cool slightly, then stir in 3 tablespoons Sherry vinegar or red wine vinegar and 1 tablespoon olive oil.
Step 2
Toss 1 bunch dandelion greens or arugula (about 8 cups) and warm dressing in a large bowl. Season with salt and pepper. Serve topped with 2 chopped Medjool dates, shaved Parmesan, and a pinch of chopped fresh chives.
How would you rate Bitter Greens with Sautéed Corn & Shallots?
Leave a Review
Reviews (6)
Back to TopRITA this was delicious. I ended up cooking the shallots longer so they were caramelized and sweeter. Veggie bacon instead. Great summer dinner.
lololicious
Toronto ON
6/10/2021
I loved this salad! So freaking good. I can report that it works well with escarole and veggie bacon. Added some maple syrup to the dressing--yum. I didn't feel like the dates added much; if you don't have them, don't worry about skipping them.
kittenplan
3/17/2019
Outstanding! It has umami - bitter, sour, sweet and salty!
natnpat1232217
Nashville, TN
6/16/2017
My husband and I really liked this dish. I thought, proportionally, it was a little corn heavy. We had large dandelion leaves and they were too tough and bitter to use just as salad greens so I did roughly slice them and added them to the corn mixture and sauteed for a minute or two. I used 3-4 Black Mission figs because I didn't have the dates and added them to the corn before adding the greens. I'm not eating dairy so we left off the reggiano. I think it would round out the flavors nicely. We'd make this again.
resry
Newton, MA
8/26/2016
Nice combination of flavors but the "dressing" didn't have enough liquid to really wilt the dandelion greens (which are pretty sharp to chew when raw) and the next-day (a big deal for me!) were just so-so. Next time, I might do a quick saute of the greens separately with some of the pork or else try a softer green.
deenielee
Los Angeles
9/13/2015
Excellent combination of flavors textures - bitter, sweet, salty, chewy, crunchy all mixed together. Doubled this for a party and got rave reviews. For the greens I used large stem dandelion greens (trimmed) and arugula together - liked this combination, but you could use kale, chard, just about any greens will work. Used thick sliced pepper bacon instead of guanciale (which I couldn't find). Added more olive oil and sherry vinegar in same proportions to have more liquid. Also added more chopped dates and mixed them into the corn/shallot/bacon mix so they wouldn't stick together so much. Did ahead and reheated the mix briefly in the microwave, then tossed with greens to wilt slightly and served topped with the shaved reggiano, with extra on the side. Unique and tasty recipe - would definitely do again.
nbourne
Dallas, TX
9/13/2015
See Related Recipes and Cooking Tips
-
101 of Our Best Side Salads
They're on the side of your plate, but they just might steal the show. -
31 Recipes for Spring Greens
From skillet bruschettas to green goddess Cobb salad, here are the best ways to cook with spring greens like arugula and watercress.
