Bitter Greens with Sautéed Corn & Shallots
A sophisticated salad combining bitter greens with sweet corn, crispy guanciale, and dates, finished with shaved Parmesan and fresh chives. The warm corn and pork dressing beautifully wilts the greens while maintaining their bite.
Ingredients
- •1 tablespoon olive oil
- •2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
- •2 whole chopped shallots
- •1 to taste Salt and pepper
- •4 cups fresh corn kernels
- •3 tablespoons Sherry vinegar or red wine vinegar
- •1 tablespoon olive oil
- •1 bunch bunch dandelion greens or arugula (about 8 cups)
- •2 whole chopped Medjool dates
- •2 tablespoons Shaved Parmesan
- •1 pinch chopped fresh chives
Cooking Instructions
- 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.
10 min
- 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.
5 min
