Spicy Peach and Bacon Salad
Cooks in 30 minutes
Hands On Time:
4 ears yellow corn, shucked
2/3 cup plus 2 tablespoons high-quality extra-virgin olive oil
2 large zucchini, thinly sliced lengthwise using a vegetable peeler
1/2 cup grated Parmigiano-Reggiano cheese, plus more for garnish
1/2 cup pecan pieces, toasted
10 large leaves basil, cut into ribbons
Juice of 1 lemon
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper, to taste
Use a sharp knife to cut the corn kernels from the cob. Photo by Lauren Booker
Heat a large cast iron skillet over medium-high heat. Add 2 tablespoons of the olive oil, and when the oil shimmers, add the corn. Cook, stirring occasionally, until the corn is lightly caramelized and beginning to brown in spots. Transfer the corn to a large bowl and let cool to room temperature.
Add the zucchini, cheese, pecans, basil, lemon juice, red pepper flakes and remaining 2/3 cup olive oil. Gently toss the ingredients to combine and season with salt and pepper. Transfer the salad to a serving plate and garnish with additional cheese. Serve.
Use a sharp knife to cut the corn kernels from the cob.
Photo by Lauren Booker
This is a light and vibrant summer salad that can serve as a side dish or a stand alone salad. If you can find a Swiss-style y-shaped peeler, you’ll get beautiful wide ribbons that hold the remaining ingredients nicely.
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