Christina Holmes
Bitter 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….)
Recipe information
Yield
4 Servings
Ingredients
2 tablespoons olive oil, divided
2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
2 chopped shallots
Kosher salt and freshly ground black pepper
4 cups fresh corn kernels
3 tablespoons Sherry vinegar or red wine vinegar
1 bunch dandelion greens or arugula (about 8 cups)
2 chopped Medjool dates
Shaved Parmesan, chopped fresh chives (for serving)
Preparation
Heat 1 Tbsp. oil in a large skillet over medium. Cook guanciale, stirring occasionally, until browned and crisp, about 4 minutes. Add shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add corn and cook 2 minutes. Let cool slightly, then stir in vinegar and remaining 1 Tbsp. oil. Toss greens and warm dressing in a large bowl. Season with salt and pepper. Serve topped with dates, Parmesan, and a pinch of chives.
Nutrition Per Serving
Calories (kcal) 390 Fat (g) 22 Saturated Fat (g) 6 Cholesterol (mg) 15 Carbohydrates (g) 50 Dietary Fiber (g) 8 Total Sugars (g) 18 Protein (g) 9 Sodium (mg) 520
