Daily Loaf

I love finding great produce, and was thrilled to find the first corn of the season in the market recently. The good thing about in-season produce is it is cheaper, more flavorful and usually from closer to home.

Roasting the corn for this salad coaxes out all the sweetness. The soft bibb lettuce provides nice contrast to the crisp bacon. The simple dressing of vinegar and cream is inspired by a dressing I had on a salad in France. Adding vinegar to the cream makes a dressing with a nice balance of sweetness from the cream and acidity from the vinegar, a bit like crème fraiche. Be sure to start with a good quality, good-tasting vinegar because it is a prominent flavor in this salad.

The recipe serves two, but can easily be doubled or more. It can be served on individual plates, or can be tossed together in one bowl to serve family-style.

Roasted Corn and Bacon Salad with Cream Dressing
serves 2

2 strips bacon
1 ear corn, husks and silks removed
6 ounces bibb lettuce
1/3 cup heavy cream
1 tablespoon red wine vinegar
kosher salt and coarsely ground black pepper to taste

1. Preheat oven to 425-degrees. Place a rack on a rimmed baking sheet. Place strips of bacon and ear of corn on the rack and roast until bacon is crisp and corn is tender, about 15-minutes. Remove from the oven and allow to cool.

2. Meanwhile tear lettuce into pieces and place on individual salad plates. With a sharp knife remove the corn kernels from the cob. Sprinkle corn over lettuce. Crumble bacon and sprinkle over lettuce.

3. Add cream to a small bowl and whisk in salt and pepper. Continue to whisk just until the cream is frothy. Whisk in the vinegar. The dressing will thicken. Drizzle dressing over salads and serve.

If you prefer to serve family-style in one bowl, toss the lettuce with corn, bacon and just enough dressing to lightly coat it.

To read what and where Colleen is eating and drinking, follow her on Twitter @colleensachs.

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