Name: Bacorn Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 200 g chopped guanciale, pancetta or bacon; 3 chopped shallots; 1 tbsp olive oil; 1 ear of cooked corn, kernels removed from cob; 3 tbsp sherry vinegar; 1 tbsp extra-virgin olive oil; 1 bag of wild arugula; 3 chopped Medjool dates; Shaved parmesan; 1 tsp chopped chives; salt & freshly ground black pepper

Jun, 16, 2019 | | iloste-admin

CategorySaladsDifficultyBeginner

Prep Time10 minsCook Time10 minsTotal Time20 mins

200 g chopped guanciale, pancetta or bacon

3 chopped shallots

1 tbsp olive oil

1 ear of cooked corn, kernels removed from cob

3 tbsp sherry vinegar

1 tbsp extra-virgin olive oil

1 bag of wild arugula

3 chopped Medjool dates

Shaved parmesan

1 tsp chopped chives

salt & freshly ground black pepper

Heat 1 tablespoon olive oil in a large skillet over medium.
Cook chopped guanciale until browned and crisp, about 4 minutes.

Add chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes.

Turn down heat, add corn kernels and warm through for further 2 minutes.

Take off heat. Let cool slightly, then stir in Sherry vinegar.

In a large bowl, toss the bunch of arugula with extra-virgin olive oil.

Add chopped dates to warm dressing mix. Combine thoroughly then toss through arugula.

Serve topped with shaved parmesan and a pinch of chopped chives.

Ingredients