Corn, Cabbage, and Bacon Salad with Lemon Dijon Vinaigrette

Corn, Cabbage, and Bacon Salad with Lemon Dijon Vinaigrette

Prep Time: 45 minutes

Cook Time: 35 minutes

Servings: 4

Ingredients:

Corn, cabbage, and bacon salad

• 4 cobs of corn
• 2-3 tbsp olive oil
• ½ red onion, diced
• 1 jalapeno, finely diced and seeds removed
• 1 avocado, diced
• 4-5 small radishes, thinly sliced
• 10-12 basil leaves, thinly sliced
• ¼ purple cabbage, thinly sliced
• 4-5 pieces of bacon
• 3 oz feta, crumbled
• Salt and pepper

Lemon dijon vinaigrette

• Juice of 2 lemons
• ⅓ cup olive oil
• 1 tbsp dijon mustard
• Salt and pepper, to taste

To serve

• 4 poached eggs (optional)
• Basil leaves

Directions:

1. GRILLED CORN: Preheat the grill to medium-high. Lightly rub the corn cobs with olive oil and season with salt and pepper. Add the corn cobs to the grill, charring on each side, about 10-12 minutes total. Remove and allow to cool.
2. BROILED CORN: Broiled corn: bring a large pot of water to a boil and preheat the oven to broil. Once the water is boiling, add the corn cobs and boil for 3 minutes. Remove onto a sheet tray. Drizzle olive oil onto each cob and season with salt and pepper. Broil for 2-3 minutes per side, until the corn starts to char. Remove and allow to cool.
3. When the corn is cooled, tilt the cob up and cut off the kernels around the core.
4. Preheat the oven to 400 F. Place the bacon strips on a lined baking sheet with aluminum foil.
5. Bake for about 20 minutes depending on the thickness of the bacon, until deeply golden.
6. Remove on a paper towel-lined plate. When cooled slightly, finely chop the bacon.
7. In a medium to large jar, combine the lemon dijon vinaigrette ingredients. Shake to combine, and adjust with salt and pepper to taste.
8. In a large bowl, toss together the corn, red onion, jalapeno, avocado, radishes, basil leaves, purple cabbage, bacon, and feta. Add a generous amount of dressing and toss to combine. Taste and adjust with more dressing, salt and/or pepper.
9. Serve in a bowl with a poached egg and more basil for garnish.