You could probably easily sit down to a plate of tomatoes with basil and fresh mozzarella every night without ever getting bored. But as tomato season wanes, it might be a good idea to figure out other ways to consume the red fruit. Think of this salad as a deconstructed BLT with corn and blue cheese thrown in. It is a good way to use cooked corn on the cob or corn that you charred on the grill. (If not cooked, steam the ears in 1 inch of boiling water for 3 minutes, turning once). If your corn is grilled, you will not have to brown it as directed here. You get a bonus in the dressing: a hint of bacon flavor from deglazing the pan. Then several pieces of the smoky meat to garnish the salads.
|6||slices thick-cut bacon, cut in half|
|Kernels from 2 ears cooked corn on the cob|
|1/4||small red onion, finely chopped|
|2||tablespoons red wine vinegar|
|Salt and pepper, to taste|
|1/4||cup olive oil|
|6||medium tomatoes, sliced|
|4||thin slices blue cheese|
1. In a large skillet over medium heat, render the bacon until crisp. Transfer to paper towels to drain.
2. Pour off and discard all but a thin film of bacon fat from the pan. Return the pan to medium heat. Add the corn. Cook, stirring constantly, for about 2 minutes, until the corn begins to brown (1 minute for grilled corn).
3. Add the onion and stir for 1 minute or until it begins to soften.
4. Remove from heat and stir in the vinegar, salt, and pepper. Scrape up any brown bits at the bottom of the pan. Push the vegetables to one side and gradually stir in the olive oil. Set the mixture aside to cool briefly.
5. Set 3 lettuce leaves on each of 4 plates. Stack several tomato slices on top, tuck a slice of cheese between the layers. Top each with 3 pieces of bacon. Spoon the dressing on top.
Sally Pasley Vargas