This simple summer dish is light and satisfying
Carefree summer days deserve simple, delicious meals. This salad is a cornucopia of flavors and textures. And while I’ve always enjoyed a tasty dinner salad, I admit the splash of this warm bacon dressing speaks to my carnivorous soul.
Grilled Summer Salad
For the salad:
2 ears sweet corn, grilled
16 ounces spring greens
1 pound grilled chicken breasts, chopped
1 avocado, cubed
8 medjool dates, pitted and chopped
6 ounces goat cheese, crumbled
½ cup pickled red onions
1⁄3 cup pecans, toasted
For the dressing:
4 slices thick-cut bacon, chopped
3 tablespoons bacon fat
2 garlic cloves, minced
3 tablespoons apple cider vinegar
2 teaspoons dark brown sugar
2 teaspoons Dijon mustard
½ teaspoon pepper
1⁄8 teaspoon salt
Add the spring greens to a large bowl and season with salt and pepper. Assemble your salad by adding the chicken, corn, dates, goat cheese, onions and pecans. Add the avocado right before serving.
For the dressing: Fry the bacon in a skillet until it’s browned and crispy. Using a slotted spoon, remove the bacon to a paper towel-lined plate. Do not discard the bacon fat.
Add the reserved bacon fat, minced garlic, vinegar, sugar and mustard to a saucepan over medium-low heat. Whisk constantly until the sugar has dissolved and the dressing slightly emulsifies. Season with the salt and pepper.
Before serving, add in the crumbled bacon and drizzle over salad.
Alicia Cahill is the owner of The Kitchen Chick, 2402 Market St. in Galveston.