Lunch: Bitter Greens with Sautéed Corn & Shallots

Recipe by Chris Morocco 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...)

Ingredients

1 tablespoon olive oil
2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon
2 chopped shallots
Salt and pepper
4 cups fresh corn kernels
3 tablespoons Sherry vinegar or red wine vinegar
1 tablespoon olive oil
1 bunch dandelion greens or arugula (about 8 cups)
2 chopped Medjool dates
Shaved Parmesan
Pinch of chopped fresh chives

Instructions

Heat 1 tablespoon olive oil in a large skillet over medium. Cook 2 ounces chopped guanciale (salt-cured pork jowl), pancetta (Italian bacon), or bacon, stirring occasionally, until browned and crisp, about 4 minutes. Add 2 chopped shallots, season with salt and pepper, and cook, stirring often, until softened, about 3 minutes. Add 4 cups fresh corn kernels and cook 2 minutes. Let cool slightly, then stir in 3 tablespoons Sherry vinegar or red wine vinegar and 1 tablespoon olive oil.
Toss 1 bunch dandelion greens or arugula (about 8 cups) and warm dressing in a large bowl. Season with salt and pepper. Serve topped with 2 chopped Medjool dates, shaved Parmesan, and a pinch of chopped fresh chives.

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